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. 😀
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)
1¼ C self-rising flour
1 stick + ½ stick butter (room temperature)
1 C soft brown sugar
4 Tbsp. whisky (I used Monkey Shoulder blended Scotch)
Grated rind of a small orange
1¾ 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)
- Set oven to 375° F/190° C.
- Grease two 7″ round cake tins.
- Cream the butter and sugar. Add the grated orange rind.
- Whisk in the eggs one at a time and then whisk the mixture until it is pale and fluffy.
- Sift in about half the flour and add the whisky. Fold into the mixture.
- Sift the remaining flour and fold in.
- Divide the mixture evenly between the two tins and smooth the tops.
- Bake for 15-20 minutes until it is light golden and a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes and then turn out onto a metal rack. Let it continue to cool completely before icing.
- To the butter, add honey and 1 Tbsp. orange juice.
- Sift the powdered sugar slowly and work the mixture gradually until the ingredients are combined.
- Sandwich the two cakes together with half of the buttercream. Spread the remainder over the top of the cake.
- Decorate with toasted almonds and enjoy!
Let me know if you give it a try!