Best Scottish Honey And Whiskey Cake With Butter Icing Recipes

Scottish Honey and Whiskey Cake With Butter Icing image

Provided by Amis227

Categories Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

6 ounces self-raising flour
6 ounces butter
6 ounces brown sugar (light)
3 eggs (beaten)
4 tablespoons whiskey
1/4 cup orange zest
6 ounces confectioners' sugar
2 ounces butter
2 tablespoons clear honey
1 tablespoon orange juice
1 cup toasted sliced almonds (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 and pour in the whiskey.
Fold in to the mixture and sift in the remaining flour and again fold in gently.
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 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
Turn onto a wire rack to allow it to cool.
Butter Icing:.
Put the butter, honey and orange juice in a mixing bowl.
Slowly sift in the sugar and work the mixture until well combined.
To prepare the cake, 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.

Honey and Whisky Cake image

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.