Title: Honey and Whisky Cake (Scottish)
Categories: Cake Uk
Yield: 1 Cake

6	oz	SR Flour
6	oz	Butter
6	oz	Soft Brown Sugar
3		Eggs,Beaten
4	tb	Whisky
		Grated rind of a small
		Orange
BUTTER ICING
DECORATION
6	oz	Icing Sugar
2	oz	Butter
2	tb	Clear Honey
:		Juice from the Orange
:		Toasted Flaked Almonds

: Set oven to 375F/Gas 5. Grease two 7 inch sandwich tins. Cream the

butter and sugar together in a bowl. Add the orange rind. Beat in the eggs

one at a time and whisk until the mixture is pale and fluffy. Sift in about

half the flour and add the wiskey. Fold into the mixture. Sift in the

remaining flour and fold in. Divide the mixture equally Between The two

tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn

out on to a wire rack to cool.

: To make the icing, put the butter into a mixing bowl. Add the honey

and one tablespoon of the orange juice. Sift in the icing sugar slowly and

work the mixture gradually until the ingredients are combined. Sandwich the

cakes together with half of the buttercream. Smooth the remainder over the

top of the cake and decorate with the toasted almonds.

:

:: From the booklet Scottish Teatime Recipies :: Typed in for you By Ray

Watson

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