Name: Islay Whisky Cake
Yield: Serves 8-10
Cuisine: British
Ingredients: 250 g tinned pineapple, drained (reserve the juice) and chopped; 225 g light muscovado sugar; 1 level tsp bicarbonate of soda; 125 ml sunflower oil; 100 g icing sugar, sifted; 150 g dates, chopped; 75 ml Islay whisky (Emma uses Ardbeg); 250 g plain flour (Emma likes half wholemeal, half plain white); 2 level tsp baking powder; 1 tbsp reserved pineapple juice; 2 tbsp Islay whisky; ½ teaspoon ground cinnamon; 100 g walnuts, chopped; ¼ tsp ground cloves; 3 medium free-range eggs

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This delicious recipe is from Emma Goudie, who runs the exemplary Old Excise House B&B on the road out of Port Ellen on Islay towards the Laphroaig, Lagavulin and finally Ardbeg distilleries. Her husband Ron, a golf professional, is also a tour guide round Ardbeg distillery and so knows a thing or two about how good - but also how versatile — Islay whiskies are. Emma says this cake improves after a day or two.

Ingredients

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Ingredients

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