Recipe: Honey and Whisky Cake

Hi Friends,

As I begin to write this post, I have Eileen Barton’s cute 1950 hit song stuck in my head – “If I Knew You Were Comin’ I’d’ve Baked a Cake”. Go ahead. YouTube it. I dare you. πŸ˜€

Today I want to share a recipe for Honey and Whisky Cake. I got the recipe from a little book I purchased a few weeks ago in Scotland. This cake is quick and easy to make and really delicious. It’s moist, not overly sweet, and the grated orange rind is a wonderful addition.


Honey and Whisky Cake

(adapted from Favourite Scottish Teatime Recipes)

Cake Ingredients:

1 ΒΌ C self-rising flour

1 stick + Β½ stick butter (room temperature)

1 C soft brown sugar

3 eggs

4 Tbsp. whisky (I used Monkey Shoulder blended Scotch)

Grated rind of a small orange

Frosting Ingredients:

1 ΒΎ C powdered confectioner’s sugar

1/2 stick butter (room temperature)

2 Tbsp. honey

1 Tbsp. juice from the orange

Toasted almond slivers to decorate (if desired)

Cake Instructions:

  1.  Set oven to 375Β° F/190Β° C.
  2. Grease two 7″ round cake tins.  (I used 8″)
  3. Cream the butter and sugar.  Add the grated orange rind.
  4. Whisk in the eggs one at a time and then whisk the mixture until it is pale and fluffy.  
  5. Sift in about half the flour and add the whisky.  Fold into the mixture.
  6. Sift the remaining flour and fold in.
  7. Divide the mixture evenly between the two tins and smooth the tops.
  8. Bake for 20-25 minutes or until it is light golden and a toothpick inserted into the center comes out clean.
  9. Let cool for 10 minutes and then turn out onto a metal rack.  Let it continue to cool completely before icing.

Icing Instructions:

  1.  To the butter, add honey and 1 Tbsp. orange juice.
  2. Sift the powdered sugar slowly and work the mixture gradually until the ingredients are combined.  
  3. Sandwich the two cakes together with half of the buttercream.  Spread the remainder over the top of the cake.
  4. Decorate with toasted almonds and enjoy!

Let me know if you give it a try!


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