Scottish Whisky Fruit Cake

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp baking soda 1/2 tsp baking soda
• 1/2 tsp salt 1/2 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) brown sugar 1 cup (200g) brown sugar
• 3 large eggs 3 large eggs
• 1/2 cup (120ml) whisky 1/2 cup (120ml) whisky
• 1 cup (150g) mixed dried fruits (raisins, currants, apricots, etc.) 1 cup (150g) mixed dried fruits (raisins, currants, apricots, etc.)
• 1/2 cup (75g) chopped nuts (optional) 1/2 cup (75g) chopped nuts (optional)
• Zest of 1 orange Zest of 1 orange
• Zest of 1 lemon Zest of 1 lemon
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 7g)
• Carbohydrates: 52g (Sugar: 32g)
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
5. 5.
   Stir in the whisky, dried fruits, chopped nuts (if using), orange zest, and lemon zest.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Whisky — Choose a whisky that you enjoy the flavor of, as it will greatly influence the taste of the cake. If you prefer a milder flavor, opt for a Highland whisky. For a smokier and more robust flavor, choose an Islay whisky.
• Dried fruits — Soak the dried fruits in whisky overnight to enhance their plumpness and infuse them with the whisky flavor. This step ensures a moist and flavorful cake.
• Nuts — Feel free to add your favorite nuts, such as walnuts or almonds, for an extra crunch and nutty flavor.

Tips & Tricks

• For a more intense whisky flavor, brush the cooled cake with a whisky syrup made by combining equal parts whisky and sugar, heated until the sugar dissolves.
• Allow the cake to cool completely before slicing to ensure it holds its shape.
• Store the cake in an airtight container at room temperature for up to a week to allow the flavors to meld and develop.

Serving advice

Serve the Scottish Whisky Fruit Cake at room temperature. It pairs wonderfully with a cup of tea or coffee. For an extra indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

Dust the top of the cake with powdered sugar for an elegant touch. Garnish with fresh berries and sprigs of mint to add a pop of color and freshness.