Whisky Cake

Ingredients for Cake

225g Seedless Raisins
140 Millilitre Water
110g Butter
140g Soft Brown Sugar
1 Large Egg
170g Plain Flour
1 Teaspoon BiCarbonate Soda
½ Teaspoon Ground Nutmeg
½ Teaspoon Ground Cloves
115g Walnuts (Chopped) [Can Substitute Almonds]
2 Tablespoons Whisky

Ingredients for Icing

85g Butter
1 Egg Yoke
225g Icing Sugar
1 Tablespoon Whisky
Walnut Halves or Toasted Almonds for Decoration

Method for Cake

1. Put raisins and water in a pan and bring to boil, cover and simmer gently for 15 minutes.
2. Drain liquid into a container and top up to 142 millilitres by adding more water.
3. Cream butter and sugar till light and fluffy then beat in the egg.
4. Sieve the flour with soda and spices and add to creamed mixture.
5. Add creamed mixture to drained liquid.
6. Add raisins, nuts and whisky and beat mixture well.
7. Divide mixture between two greased and lined 200mm sandwich tins (or equivilant).
8. Bake at 175ºC for 30 to 35 minutes.
9. When cooked turn cakes out on a cooling rack.

Method for Icing

1. Melt the butter in a pan.
2. Beat in egg yoke to the melted butter.
3. Continuing to beat and add in icing sugar slowly.
4. Add whisky continue to beat until smooth.
5. Spread ¾ of the icing onto the flat side of one of the cakes.
6. Place the second cake on top of the first with the icing between the two.
7. Decorate the top of the cake with the remaining icing.
8. Press the walnut halves or toasted almonds into the icing.