Whiskey Spice Cake

I was born and bred in Stithians, but until recently had not come across the excellent A Taste of Stithians booklet, sold some decades ago to raise funds for Cancer research. This seriously delicious cake is from the booklet and there will be many more in weeks to come, during the winter. This cake is very fruity, moist and crumbly, with a perfect mix of booze and spices. Ideal for the most delicious dessert.

You will need 2 x sponge tins, greased and the bases lined. I used 7 inch tins. Pre heat your fan oven to 150C

8 oz raisins

5 fl oz water

4 oz butter

5 oz soft light brown sugar

1 large egg

6 oz plain flour

1 teaspoonful bicarbonate of soda

½ teaspoonful ground cloves

½ teaspoonful ground nutmeg

2 oz roughly chopped

2 tablespoonfuls whiskey

Simmer the raisins in the water for about ten minutes , then strain the fruit, keeping the water and making up to 5 fl oz with a little more cold. Add the 2 tablespoons whiskey.

In a large bowl, cream the butter and sugar until light and fluffy, then beat in the egg. Add the flour, bicarb and spices and mix well. Fold in the cooled raisins, liquid and walnuts.

Divide the mixture between the two tins and bake for around 30-35 mins. Cool on a rack then fill with this delicious buttercream:

3 oz softened butter

8 oz icing sugar

1 egg yolk

1 tablespoonful whiskey

Beat the butter, add the yolk, sugar and whiskey. Mix well until soft and creamy. 

How absolutely delicious!!!

Contains raw egg yolk.