Bangor Mail - - The Food Focus -


100g raisins; 100ml whisky; 125g Trex, at room tem­per­a­ture; 150g light mus­co­v­ado sugar; 3 eggs, beaten; 150g self-rais­ing flour; 1 tsp ground, mixed spice; 25g wal­nut pieces. Frost­ing: 150g but­ter (at room tem­per­a­ture); 300g ic­ing sugar; 8 wal­nut halves; or­ange slices


1. The day be­fore mak­ing the cake, put the raisins, whisky, or­ange zest and or­ange juice into a bowl. Cover and soak overnight.

2. Po­si­tion the oven shelves to­wards the cen­tre of the oven. Pre­heat to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 20cm (8in) sand­wich tins with Trex and line the bases with grease­proof paper

3. Beat the Trex and sugar together un­til light and creamy, then grad­u­ally beat in the eggs. Strain and reserve the liq­uid from the raisins, and stir 2 tbsp into the cake mix­ture. Add the raisins, or­ange zest and wal­nuts. Sift in the flour and spice and fold in with a metal spoon. Share be­tween the tins and level.

4. Bake for 20-22 min­utes. They should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few min­utes, then re­move and place on a wire rack. Peel off the lin­ing paper and leave un­til cold.

5. Beat the but­ter and ic­ing sugar together un­til creamy. Add 2-3tbsp of the whisky liq­uid and beat well. Spread half the mix­ture over one cake and place the sec­ond cake on top. Spread the re­main­ing frost­ing over the cake and dec­o­rate with wal­nut halves and or­ange slices.

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