Ginger whisky cake

Ginger whisky cake

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About this recipe: This is a delightful, moist whisky cake which all my friends love. They are always very happy after eating it and are always complimenting me on its unique taste!!!


Serves: 16 

  • 90g butter
  • 100g caster sugar
  • 3 eggs, slightly beaten
  • 3-4 tablespoons whisky
  • 6 tablespoons cognac
  • 1 pinch of ground ginger
  • 60g or 2 tablespoons chopped crystallised ginger
  • 100g sultanas, soaked in 3 tablespoons of rum
  • 500g self-raising flour

Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 160 degrees C. Grease a 23cm round cake tin.
  2. Cream buter sugar together until smooth using electric beaters.
  3. Add beaten eggs and mix well.
  4. Add whisky, cognac, ground ginger, candied ginger and rum soaked raisins. Stir in flour gradually until well mixed.
  5. Pour into cake tin and bake in preheated oven for 45min - 1hour or until a skewer comes out clean.
  6. Leave to cool for 2 hours before serving.

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