Best Honey And Whisky Cake Recipes

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HONEY AND WHISKY CAKE



Honey and Whisky Cake image

Make and share this Honey and Whisky Cake recipe from Food.com.

Provided by AZPARZYCH

Categories     Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

6 ounces self-rising flour
6 ounces butter
6 ounces soft brown sugar
3 eggs, Beaten
4 tablespoons whiskey
orange, zest of one small
6 ounces icing sugar
2 ounces butter
2 tablespoons clear honey
juice from the orange
toasted sliced almonds, for garnish

Steps:

  • Set oven to 375 degrees F.
  • Grease two 7 inch sandwich tins.
  • Cream the butter and sugar together in a bowl; add the orange rind.
  • Beat in the eggs one at a time and whisk until the mixture is pale and fluffy Sift in about half the flour and add the wiskey; fold into the mixture.
  • Sift in the remaining flour and fold inches.
  • Divide the mixture equally between the two tins and smooth the tops.
  • Bake for 20-25 minutes until light golden.
  • Turn out on to a wire rack to cool.
  • To make the icing:
  • Put the butter into a mixing bowl; add the honey and one tablespoon of the orange juice.
  • Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined.
  • Sandwich the cakes together with half of the buttercream.
  • Smooth the remainder over the top of the cake and decorate with the toasted almonds.

Nutrition Facts : Calories 502.9, Fat 25.1, SaturatedFat 15.2, Cholesterol 140.3, Sodium 470.4, Carbohydrate 62.3, Fiber 0.6, Sugar 45.8, Protein 4.7

HONEY AND WHISKY CAKE



HONEY AND WHISKY CAKE image

Categories     Cake     Dessert

Number Of Ingredients 12

6 oz self-raising flour (or all-purpose flour with baking powder)
6 oz butter
6 oz soft brown sugar (light brown sugar)
3 beaten eggs
4 tablespoons whisky
Rind of a small orange, grated
Ingredients for butter Icing:
6 oz icing (frosting) sugar
2 oz butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration

Steps:

  • Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour (or all-purpose flour and baking powder) and pour in the whisky. Fold in to the mixture and sift in the remaining flour and again fold in. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops. Bake for 20/25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool. Put the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing (frosting) sugar and work the mixture till they are all combined. Use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.

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