You know it’s almost Christmas when I make this fragrant, indulgent treat! Bask in the complex yet refined notes of dried fruits doused in your favourite whisky; all enveloped in a moist, almost chocolatey cake batter.
Prep & Cook Time: 45 mins | Bake Time: 1 hour | Makes 2 6-inch Cakes
Ingredients
(Fruit Mix)
340g Dried Prunes, chopped
260g Dried Raisins
140g Dried Cranberries
300g Whisky
(Addition 1)
175g Unsalted Butter
160g Dark Brown Sugar
160g Honey
85g Baileys
140g Orange Juice
1 Tsp Cinammon Powder
2 Tbsp Cocoa Powder
(Addition 2)
3 Eggs
150g Plain Flour
75g Ground Almonds
1/2 Tsp Baking Soda
More Whisky
Directions
Soak dried fruits in 300ml of Whisky in an airtight container for 2 days or until the fruits plump up. (Feel free to add more whisky at this step to make sure the fruits are soaked by the alcohol)
In a pot over low-medium heat, add in soaked fruits and all the items from Addition 1. Stir well until the butter melts and the mixture starts to bubble at the sides. (Approx 8-10 mins)
Turn off the heat, remove the pot from the stove and let the mixture cool on the tabletop for about 15-20 mins.
In the meantime, preheat the oven to 150°C and prepare your baking tins. Line the base and sides of the tins with parchment paper.
Once the mixture has cooled down, add in the ingredients from Addition 2 and stir till well combined.
Pour the cake mixture into the prepared baking tins and bake for 1 hour or longer if required (until the cake is firm and the top has set)
Remove the cake from the oven and let it cool down in the baking tin. The sides of the cake should separate from the tin.
Once the cake has cooled down, brush all sides of the cake with whisky and it is ready to serve.
Want to age your cake for more flavour? Tightly wrap the cake in Cling Wrap and store in the fridge, making sure to brush the sides of the cake with more whisky from time to time. If kept well, the cake can last for 1-3 months - that is if you don’t finish it by then!
Enjoy~
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