Ginger whisky cake

    1 hour

    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!!!

    2 people made this

    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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    Reviews and ratings
    Global ratings:

    Reviews in English (6)


    Used different ingredients. I added a glaze of melted butter, brandy and sugar while it was still warm.  -  25 Apr 2009  (Review from Allrecipes UK | Ireland)


    A great cake - family enjoyed it.  -  25 Apr 2009  (Review from Allrecipes UK | Ireland)


    ... ... I followed the Recipe to a 'T' and I did not end up with a moist cake. It resembled something of a large Scone - a very dry Scone. After taking a lot of care following Recipe and using a lot of Booze I was very disappointed with my Cake - any suggestions ???  -  19 Dec 2011  (Review from Allrecipes AU | NZ)