Whisky, Sultana and Orange Cake

Course: sweet treat Skill level: easy Serves: 10-12

350 g (12 oz) sultanas

150 ml (¼ pt) whisky

225 g (8 oz) butter

150 g (5½ oz) caster sugar 4 small eggs

350 g (12 oz) self-raising flour 3 heaped tbs orange marmalade Pinch of salt

For the Frosting:

150 g (5½ oz) icing sugar

100 g (3½ oz) butter

100 ml (3½ oz) double cream 2 tbs whisky

1 tbs orange marmalade To Decorate: edible gold icing stars; edible gold glitter; candles

1 Soak the sultanas overnight in the whisky. 2 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4. Grease a 22 cm (9 in) cake tin, and line with greaseproof paper.

3 Place the butter, sugar, eggs and flour into a large bowl or a food processor and beat together until well mixed and light and fluffy. Add the marmalade and whisky-soaked sultanas with any excess whisky and mix well.

4 Spoon the mixture into the prepared tin and smooth the top.

5 Bake in the pre-heated oven for 30 minutes. Reduce the heat to 150 deg. C., 300 deg. F., Gas Mark 2 until the centre is firm to the touch (about 30 minutes).

6 Remove the cake from the oven and allow to cool slightly in the tin before removing the cake from the tin and leaving to cool completely on a wire rack.

7 To make the frosting, mix the icing sugar and butter together until light and fluffy. Add the thick cream and whisky and mix well. Divide the mixture into a third and two thirds, and mix the marmalade with the one third; this will be for the frosting inside.

8 When the cake is completely cold, cut in half through the middle, and place the bottom layer on to a large serving platter. Spoon the cake frosting with the marmalade over the cake and then place the remaining layer on top.

9 Spoon the remaining frosting over the top of the cake, smoothing it with a knife. Decorate with edible gold icing stars and edible gold glitter, and a 150 candle, if you wish!