Name: Whisky, Date and Walnut Cake
Yield: Makes 12 slices
Cuisine: British
Ingredients: 40 ml milk; 3 eggs, lightly beaten; 2 tbsp ground almonds; 225 g self-raising flour, sifted; 1 tbsp black treacle; 140 g dates, stoned and quartered; 90 ml whisky (plus a couple of tbsp more to feed the cake); 100 g glacé cherries, halved; 250 g walnuts, plus 5 more half-walnuts for decoration; 150 g dark muscovado sugar; 150 g unsalted butter, softened, plus more for the tin; zest of 1 orange, finely grated; zest of 1 unwaxed lemon, finely grated

Preparation info

Makes
12 slices

Difficulty
Medium

Appears in

Bake and Decorate

By Fiona Cairns

Published 2011

About

Whisky and shortbread may be Scotland’s greatest culinary exports and, due to my Scottish roots, both have found their way into this book. If you can sneak in a splash of malt whisky it will make it extra special. You’ll need to start the cake the day before, to plump up the fruits in whisky.