Full of warming spices and a good hit of whisky – this boozy cake is made for the darkest of winter days.
Chilly days are vastly improved by spreading our whisky marmalade on hot buttered toast.
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Ingredients
- 250g very soft unsalted butter, plus extra for greasing
- 250g soft light brown sugar
- 5 medium free-range eggs
- 150g ground almonds
- 100g self-raising flour
- 1 tsp baking powder
- Seeds from 5 cardamom pods, crushed
- 1½ tsp ground cinnamon
- ½ tsp grated nutmeg
- Pinch ground cloves
- 1 tsp ground coriander
- Demerara sugar to decorate
For the syrup
- 100ml whisky
- 30ml clear honey
- Juice 1 lemon
For the whisky icing
- 120g icing sugar
- 20-30ml whisky
You’ll also need…
- 2.4 litre bundt tin (from nordicware.com), well greased with butter
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Method
- Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, whisk the butter and sugar using a hand-held electric whisk until light and fluffy. Add the eggs, one by one, whisking well after each addition, then fold in the almonds, flour, baking powder and spices with a pinch of salt. Pour into the prepared tin and bake for 40-50 minutes until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
- Once the cake is cool, heat the syrup ingredients in a pan until simmering. Poke holes all over the cake and spoon over the syrup, waiting for each to be absorbed before pouring over the next.
- For the icing, put the icing sugar in a bowl and slowly stir in enough whisky to form a smooth icing. Drizzle all over the cake, leave to harden slightly, then scatter with a little demerara sugar and serve in slices.
Nutrition
- 452kcals Calories
- 26.7g (12.2g saturated) Fat
- 7.5g Protein
- 39.5g (32.7g sugars) Carbs
- 0.8g Fibre
- 0.3g Salt
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