Whisky and Walnut Christmas Cake


  • CAKE
  • 50g walnut pieces
  • 50g carrots, grated
  • 1 tsp grated lemon rind
  • 4 tbsp whisky
  • 150g Doves Farm Organic Self Raising White Flour
  • ¼ tsp cinnamon
  • 100g butter
  • 100g caster sugar
  • 3 eggs
  • 50g butter
  • 100g icing sugar
  • 50g walnut pieces
  • 50g ground almonds
  • 1 tbsp whisky
  • 16 walnut halves
  • 300g icing sugar
  • 4 tbsp vegetable oil
  • 4 tbsp whisky
  • icing sugar for dusting



  1. Measure the walnut pieces into a bowl crushing any large pieces.
  2. Add the grated carrot, lemon rind and whisky, stir, cover and leave to stand for an hour or overnight.
  3. Line two 20cm/8" round baking tins with parchment and pre-heat the oven.
  4. Measure the flour and cinnamon into a bowl and set aside.
  5. Put the butter and sugar into a large bowl and beat together until light and fluffy. This is best done with electric beaters.
  6. Beat in the eggs one at a time.
  7. Tip the prepared carrot mixture into the bowl and stir to combine.
  8. Sieve the prepared flour into the bowl and mix well.
  9. Divide the mixture into the prepared tins and smooth the tops.
  10. Bake for 25-30 minutes. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
  11. Turn out the cakes onto a wire rack and leave to cool.


  1. Put the butter into a bowl and beat it until it is light and fluffy.
  2. Sieve the icing sugar into the bowl and beat to combine.
  3. Beat in the whisky.
  4. Add the ground almonds, walnut pieces (crushing any large pieces) and stir to combine.
  5. Spread the mixture on one cold sponge layer and place the second sponge layer on top.


  1. Lay the walnut halves on a baking tray and toast them for 2-3 minutes until golden brown.
  2. Remove the baking tray and while the walnuts are still warm, dust them with a little icing sugar.
  3. Sieve the icing sugar into a bowl.
  4. Add the oil and whisky and stir to make a smooth spreading consistency.
  5. Spread over the top and sides of the cake.
  6. Press the prepared walnuts onto the topping before it is completely set.
  7. Decorate with a ribbon.