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Scottish Cooking

Hogmanay Whisky Cake

6 ounces sultanas.
1/2 pint water.
4 ounces butter.
5 ounces caster sugar.
I egg.
2 tablespoons whisky.
6 ounces plain flour.
1 level teaspoon bicarbonate of soda.
1/4 teaspoon salt.
1/2 teaspoon grated nutmeg.
1 tablespoon lemon juice
2 1/2 ounces finely chopped walnuts.

Cover sultanas with water and simmer for 1/4 hour.
Drain, but save a little of the liquid. Cream butter and
sugar and beat in the egg. Stir in flour, bicarbonate of
soda, salt and nutmeg alternately, with approximately 2
tablespoons of liquid from the sultanas. Stir in sultanas,
lemon juice, chopped walnuts and whisky. Pour into
two 8-inch sandwich tins and bake for 30 minutes at
350°F (Gas 4).

Filling and Topping

2 ounces butter.
7 ounces. icing sugar.
2 tablespoons lemon juice.
1 dessertspoon whisky.

Cream butter and sugar trntil smooth. Add the lemon
juice and the whisky and beat further until the
consistency of smooth cream. Use half to sandwich the
two cakes together and the remainder put into an icing
bag with a star nozzle and pipe a trellis design across the
top. Note: this cake is not suitable for storing.

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