Whisky Mac, Raisin and Walnut Cake
200g raisins
100g butter
150g golden caster sugar
1 large egg
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground allspice
175g plain flour
1 tsp bicarbonate of soda
100g walnut pieces, chopped
2 tbsp whisky
Icing:
75g butter, softened
350g icing sugar
2 tbsp ginger wine
1 tbsp whisky
walnut halves to finish
Preheat the oven to 180C.
Put the raisins in a pan with 450ml cold water, bring to the boil and simmer for 15 minutes.
Drain the raisins and reserve 150ml of the liquid and leave to cool.
Beat the butter with the caster sugar until pale and light.
Beat in the egg.
Add the spices and sift in the flour with the bicarbonate soda.
Fold into the creamed mixture alternating with the liquid from the raisins.
Fold in the raisins, walnut pieces and whisky,
Divide the mixture between 2x20cm loose-bottomed sponge tins, well greased.
Bake for 25-35 minutes until firm and golden.
For the icing, beat the butter until smooth then gradually beat in the icing sugar.
Beat until pale and light then beat in the ginger wine and whisky.
Use on the base to sandwich the cake together, and on the top.
Decorate with walnut halves.
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