Sunday, 23 February 2014
Smallholding Whisky Cake.
Here's what you do:
Get yourself 85 ml of whisky or 3 floz if you still work in Imperial.
170g of chopped walnuts, 85 g currants, 85g of raisins, 4 ounce of plain flour, 1 tsp of baking powder, 1/4 tsp of salt, 40z of butter, 80z of cater sugar, 3 eggs, 1 tsp of grated nutmeg, 1/2 tsp of ground cinnamon.
Put your raisin, walnuts and currants into a bowl. Sprinkle 2 tablespoons of flour over them. Then mix it all up and put to one side. Sift the remaining flour, salt and baking powder.
Cream the sugar and butter until they are light and fluffy and beat in your eggs. A wooden spoon will do if you haven't got an electric mixer. Then mix the cinnamon, whisky and nutmeg. Fold in the flour and butter mix.
Beat the egg whites until stiff. Then fold your walnut mixture and egg whites together into the flour mix. Place in a greased tin and bake in the centre of the oven for about an hour in a moderate (325F/Gas 3) oven. We just bang some coal and wood in range and leave it to cook. Test it with a metal skewer. If it comes out clean, it's ready. Leave to cool in the tin.
Next time we will have a go at cooking pork chops in cider. Enjoy your cake.
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