Whiskey Tea Cake Recipe

The whisky cake recipe makes 8 servings.

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.

Ingredients

• 170g currents
• 85g sultanas
• 90ml whiskey
• 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 whiskey 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 currents, 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.