Whisky Tea Cake Recipe

Ingredients

• 70g currants
• 85g sultanas
• 90ml whisky
• 1 Tbsp lemon juice
• 340g plain flour
• 1 tsp mixed spice
• 170g dark brown sugar (I use Muscovado sugar here)
• 1½ tsp bicarbonate of soda
• 170g butter
• 150ml milk

Method

1. Marinate the dried fruit in the whisky and lemon juice overnight.
2. Add the flour, mixed spice, sugar and bicarbonate of soda into a large bowl and rub in the butter.
3. Mix in the marinated currants, sultanas, and the remaining liquid; do not overwork the mixture, as the cake will be chewy.
4. Stir in the milk.
5. Pour the mixture into the baking tin.
6. Bake for 1 hour and 20 minutes in the middle of the oven at 160℃.
7. Turn the loaf out onto a wire rack to cool.