Scottish Honey And Whiskey Cake With Butter Icing Recipes

SCOTTISH HONEY AND WHISKEY CAKE WITH BUTTER ICING

Steps:

• Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
• Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whiskey.
• Fold in to the mixture and sift in the remaining flour and again fold in gently.
• Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
• Bake for 20-25 minutes in an oven at 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
• Turn onto a wire rack to allow it to cool.
• Butter Icing:.
• Put the butter, honey and orange juice in a mixing bowl.
• Slowly sift in the sugar and work the mixture until well combined.
• To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.

HONEY AND WHISKY CAKE

Steps:

• Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool. Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.

EASY WHISKEY-VANILLA POKE CAKES

Steps:

• Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
• While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
• With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
• To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

CHOCOLATE WHISKEY CAKE

Steps:

• Heat oven to 325 degrees. Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
• In a medium saucepan over low heat, warm coffee, Irish whiskey, 12 tablespoons butter and remaining cocoa powder, whisking occasionally, until butter is melted. Whisk in sugars until dissolved. Remove from heat and cool completely.
• In a bowl, whisk together flour, baking soda, salt, pepper and cloves. In another bowl, whisk together eggs and vanilla. Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips.
• Pour batter into prepared pan. Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes. Let cool on a wire rack, then remove sides of pan. Dust with powdered sugar before serving, if you like.

HONEY AND WHISKY CAKE

Steps:

• Set oven to 375 degrees F.
• 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 inches.
• 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.