Hogmanay Whisky Cake is a traditional Scottish recipe for a classic cake with sultanas and nuts that's flavoured with whisky and topped with whisky icing (frosting) that is often served for Hogmanay celebrations. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Hogmanay Whisky Cake.
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Ingredients:
For the Cake:
180g sultanas
50g nuts, coarsely chopped
300ml water
120g butter
150g caster sugar
1 large egg
2 tbsp whisky
180g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
1/2 tsp freshly-grated nutmeg
1 tbsp lemon juice
75g walnuts, finely chopped
For the Filling and Topping:
60g butter
210g icing sugar
2 tbsp lemon juice
1 dessert spoon whisky
Method:
Combine the sultanas and water in a pan. Bring to a simmer and cook for 15 minutes. Take off the heat, then drain (reserve a little of the cooking liquid). Cream together the butter and sugar until pale and fluffy then add the egg and beat in until thoroughly combined. Now sift in the flour and bicarbonate of soda, alternating with 2 tbsp of the sultana cooking liquid.
Mix until smooth then stir in the sultanas, nuts, nutmeg, lemon juice, chopped walnuts and the whisky. Divide the resultant batter between two lined 20cm sandwich tins then bake in an oven pre-heated to 170°C and bake for 30 minutes, or until golden brown and cooked through (a skewer inserted into the centre of the cake should emerge cleanly).
Remove from the oven and allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. When the cakes are cold, make the filling. Cream together the butter and sugar until pale and creamy. Add the lemon juice and whisky then continue beating until the mixture is the consistency of smooth cream.
Take one of the cakes and arrange on a serving plate (trim the top if needed). Spread half the filling on top then sit the second cake half on top of the first one.
Again, trim the top of the cake if needed then spoon the remaining icing into a piping bag fitted with a star nozzle and pipe trellis patterns across the top of the cake. Serve the cake on the day you make it, as it does not store well.
