Whisky, Date and Walnut Cake

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

Ingredients

100 g glacé cherries, halved
140 g dates, stoned and quartered
90

Europe
United Kingdom
Cake
Baking
Vegetarian
Scotland

Method

The day before, place the cherries and dates in a bowl and pour on the whisky. Mix well, cover with clingfilm and leave overnight.

Preheat the oven to 140°C/fan 130°C/275°F/gas mark 1. Butter a large (30 × 11 × 6.5cm) loaf tin, or a 20cm diameter, 7.5cm deep, rou