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Whisky Cake, a traditional Scottish recipe. Rich, moist, with amazing texture and oh-so-flavorful, it will be the perfect addition to any celebration or a delightful tea break! Made of mouth-watering ingredients such as butter, eggs, and whisky-soaked fruit filling – this cake is sure to get everyone talking.

Recipe for whisky cake

The whisky taste was subtle yet discernible; when paired with the cake’s sweetness, they totally complemented each other. Despite planning to make a whisky Dundee cake, I made a whisky cake instead due to my unfortunate shortage of almonds that go on top of the cake to decorate. It turned out marvellous anyway! The texture is really good. Even my husband commented on how good the texture was. Happy days!

Whisky for fruit cake

Whisky cake is a great way to use up that miniature whisky bottle that you have been saving, as whisky is the star of this show. Whether you use Famous Grouse whisky or any other whisky, it really doesn’t matter, whisky is whisky, and it will still provide a lovely flavour to the cake. Besides whisky, if you don’t have whisky on hand, brandy or cognac can be substituted with equally fantastic results. Give this whisky fruit cake recipe a go, and before you know it, you will be enjoying a delicious dessert that everyone will love!

Ingredients

550 g Mixed Dried Fruit (raisins, sultanas, currants, mixed peel)
5 tbsp Whisky
275 g Plain Flour
1 tsp Baking Powder (level teaspoon)
65 g Ground Almonds
225 g Unsalted Butter (softened)
225g Light Brown Sugar
1 Lemon Zest (Finely grated (unwaxed))
4 Eggs

whisky dundee cake mixture in cake tin before baking

How to make whisky cake

Put the mixed fruit into a bowl with the whisky and stir well. Cover with clingfilm and leave to absorb the alcohol overnight or at least 4 hours.
Preheat the oven to 180°c/160°c Fan/350°F/Gas 4. Grease and line a spring-form tin with baking paper.
Sift the flour, salt, baking powder and ground almonds into a bowl and put to one side.
Put the butter and lemon zest into a large mixing bowl and beat or whisk until the mixture is creamy. Gradually beat in the sugar.
Break the eggs in a separate bowl and beat with a fork. Add the eggs to the butter mixture a bit at a time. Add a tablespoon of the flour mixture with each addition of egg to prevent it from curdling.
Add half of the flour to the mixture and fold in. Fold in half of the fruit, then add the other half of the flour and fold in again. Add the remaining fruit mixture and combine until everything is well mixed.
Scrape the mixture into the prepared tin and spread evenly. Make a shallow hollow in the centre of the cake’s surface so it will rise evenly. Bake in the oven for 40 minutes, then reduce the oven temperature to 170°c/150°c Fan/325°F, Gas 3 and bake for a further 60 minutes. If it gets too dark during baking, cover the top with baking foil.
Place the tin on a wire rack and leave it to cool on the tin. Wrap in fresh baking paper and foil and leave for a few days before cutting.

Top Tips

Make a shallow hollow in the centre of the cake surface so it will rise more evenly.

Make sure the baking powder is a level teaspoon and not heaped.

Store in fresh baking paper and foil and leave for 2 -4 days before cutting.