Day 4: Walnut and Whisky Christmas Cake Recipe

Day 4: Walnut & Whisky Christmas Cake Recipe


175g raisins
175g sultanas
175g dates, roughly chopped
150g glacé cherries, halved
100g dried pears, roughly chopped
75g crystallised stem ginger, finely chopped
Finely grated zest of 1 large lemon
250ml whisky (Recommended Whisky: Rare Auld An Iconic Speyside 1984 Cask 2033)
175g unsalted butter, softened
175g dark muscovado sugar
4 eggs, beaten
200g self-raising flour, sifted
1 tbsp golden syrup
2 tsp ground allspice
150g walnut halves, toasted

Whisky Butter Icing:

450g Icing sugar
150g unsalted butter, softened
3 tbsp glucose syrup
3-4 tbsp whisky (Recommended Whisky: Rare Auld An Iconic Speyside 1984 Cask 2033)


1. Put the raisins, sultanas, dates, cherries, pears, ginger and lemon zest into a large bowl. Pour over the whisky, cover and leave to soak for 24 hours, stirring occasionally, until the fruit has absorbed the liquid.

2. Grease a deep 20cm cake tin and line with a double thickness of baking paper. Weigh out 300g of the soaked fruit and tip into a food processor. Blend the fruit to a thick, dark purée.

3. Preheat oven to 150°C/fan130°C/gas 2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs, adding a little flour to prevent the mixture curdling. Fold in the remaining flour, along with the fruit purée, remaining soaked fruit, golden syrup, allspice and walnuts, until combined. Spoon into the prepared tin and level the surface. Bake for 2 ½ hours. Cool in the tin for 1 hour, then turn out and cool completely on a wire rack.

4. Make the whisky butter icing. Gradually beat the icing sugar into the butter, adding the glucose syrup and enough whisky as you go until the icing is smooth and spreadable. Spread over the top and sides of the cake, swirling it with a palette knife.

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