Cakes

Whisky Tea Cake Recipe

Name: Whisky Tea Cake Recipe
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 8
Cuisine: British
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

sultanas currants spice whisky

Print Recipe

Unlike some fruit cakes, this one is not dry and crumbly. The secret is to marinate the dried fruit overnight in the whiskey and lemon juice, which makes a big difference to the overall cake texture.

I'm also using muscovado sugar as it is a dark and rich unrefined sugar and tastes far better than regular brown sugar. But if you can't get this then use regular brown sugar.

I've baked this in an 18cm baking tray, but it will also come out great in a 900g loaf tin.

Unbaked whiskey tea cake mixture in a round springform tin beside a bottle of Scotch whisky

Currants and sultanas soaking in whiskey and lemon juice

Prep

40 minutes

Cook

80 mins

Serves

8

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

01
Marinate the dried fruit in the whisky and lemon juice overnight.
02
Add the flour, mixed spice, sugar and bicarbonate of soda into a large bowl and rub in the butter.
03
Mix in the marinated currants, sultanas, and the remaining liquid; do not overwork the mixture, as the cake will be chewy.
04
Stir in the milk.
05
Pour the mixture into the baking tin.
06
Bake for 1 hour and 20 minutes in the middle of the oven at 160℃.
07
Turn the loaf out onto a wire rack to cool.