Honey and Whisky Cake (Scottish)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 oz SR Flour
6 oz Butter
6 oz Soft Brown Sugar
3 Eggs,Beaten
4 tb Whisky
Grated rind of a small
Orange
—–BUTTER ICING—–
6 oz Icing Sugar
2 oz Butter
2 tb Clear Honey
Juice from the Orange
—–DECORATION—–
Toasted Flaked Almonds

: Set oven to 375F/Gas 5. Grease two 7 inch
sandwich tins. Cream the butter and sugar together in
a bowl. Add the orange rind. Beat in the eggs one at a
time and whisk until the mixture is pale and fluffy.
Sift in about half the flour and add the wiskey. Fold
into the mixture. Sift in the remaining flour and fold
in. Divide the mixture equally Between The two tins
and smooth the tops. Bake for 20-25 minutes until
light golden. Turn out on to a wire rack to cool.
: To make the icing, put the butter into a
mixing bowl. Add the honey and one tablespoon of the
orange juice. Sift in the icing sugar slowly and work
the mixture gradually until the ingredients are
combined. Sandwich the cakes together with half of the
buttercream. Smooth the remainder over the top of the
cake and decorate with the toasted almonds. :
:: From the booklet Scottish Teatime Recipies :: Typed
in for you By Ray Watson

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