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Walnut and Whisky Christmas Cake


Walnut and Whisky Christmas Cake

I thought I'd take the opportunity before the baby is born to do some Christmas baking - I'm unlikely to find much time after! The smell of this cake was fantastic in the oven and filled the house with a lovely chrismassy smell. You can keep this cake, wrapped in baking paper in a cool place for up to three months. The recipe is taken from last years Christmas Delicious Magazine - you can probably find it online if you wish, along with the whisky buttercream icing they suggest.

WALNUT AND WHISKY CHRISTMAS CAKE


Yield: 12 slices

Walnut and Whisky Christmas Cake

A walnut and whisky Christmas cake
prep time: 15 minscook time: 2 hour and 30 minstotal time: 2 hours and 45 mins

ingredients:

175g Raisins
175g Sultanas
175g ready to eat dates, chopped
150g Natural Glace Cherries
100g ready to eat dried pears
75g Crystallised Ginger, chopped
Zest of 1 Lemon
250ml Whisky
175g Unsalted Butter, softened
175g Dark Muscavado Sugar
3 eggs
200g Self Raising Flour
1 TBSP Syrup
2 TSP All Spice
150g Walnut Halves, toasted

instructions

Step 1: Put raisins, sultanas, dates, cherries, pears, ginger and lemon zest into large bowl. Pour over whisky and leave to soak for 24 hours.
Step 2: grease and line 20cm springform tin with baking paper. Weight out 300g of the soaked fruit and tip into a food processor. Blend until pureed.
Step 3: Preheat oven to 150°c. Using an electric hand whisk, beat butter and sugar together, gradually beat in eggs then fold in flour. Then fold in rest of ingredients and our into prepared tin.
Step 4: Bake for 2 1/2 hours or until skewer comes out clean.
Step 5: Wrap un-iced cake in baking paper and store in airtight container for up to three months



Beth Sachs
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