Walnut and Whisky Christmas Cake

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Walnut and Whisky Christmas Cake. The perfect cake for the festive season!

Walnut and Whisky Christmas Cake


The smell of this cake was fantastic in the oven and filled the house with a lovely Christmassy smell.

You can keep this cake, wrapped in baking paper in a cool place for up to three months.


WALNUT AND WHISKY CHRISTMAS CAKE


Yield: 12 slices

Walnut and Whisky Christmas Cake

A walnut and whisky Christmas cake
prep time: 15 minscook time: 2 hour and 30 minstotal time: 2 hours and 45 mins

ingredients:

175g Raisins
175g Sultanas
175g ready to eat dates, chopped
150g Natural Glace Cherries
100g ready to eat dried pears
75g Crystallised Ginger, chopped
Zest of 1 Lemon
250ml Whisky
175g Unsalted Butter, softened
175g Dark Muscavado Sugar
3 eggs
200g Self Raising Flour
1 TBSP Syrup
2 TSP All Spice
150g Walnut Halves, toasted

instructions

Step 1: Put raisins, sultanas, dates, cherries, pears, ginger and lemon zest into large bowl. Pour over whisky and leave to soak for 24 hours.
Step 2: grease and line 20cm springform tin with baking paper. Weight out 300g of the soaked fruit and tip into a food processor. Blend until pureed.
Step 3: Preheat oven to 150°c. Using an electric hand whisk, beat butter and sugar together, gradually beat in eggs then fold in flour. Then fold in rest of ingredients and our into prepared tin.
Step 4: Bake for 2 1/2 hours or until skewer comes out clean.
Step 5: Wrap un-iced cake in baking paper and store in airtight container for up to three months



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