Scotch Whisky Cake
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Scotch Whisky Cake
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Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 55 minutes
Prep Time:
 20 minutes
Cook Method:
 baked
Cook Temp:
 350 degrees F
Directions:
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This cake may be baked up to 3 days in advance. If desired, serve topped with vanilla ice cream. May be frozen.

Cake
1 1/2 cups raisins
1/4 cup Scotch whisky
1/4 cup hot water
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup (11/2 sticks) unsalted butter, softened
2 cups sugar
4 eggs
2 tsp. vanilla extract
1 cup reduced-fat sour cream

Butter Glaze
41/2 tsp. water
2 T bsp. unsalted butter
2 T bsp. sugar
41/2 tsp. Scotch whisky

Cream Glaze
1 cup confectioners’ sugar
1 T bsp. Scotch whisky
3 to 4 Tbsp. whipping cream

1. Prepare cake. Put raisins in a small bowl. Pour whisky and hot water over raisins and stir together. Let sit for 30 minutes or up to
3 hours.
2. Preheat oven to 350°F. Evenly butter a 9- or 10-inch Bundt or tube pan. Sprinkle inside of pan with a bit of flour. Tap out
loose flour and discard.
3. Sift flour, cornstarch, cinnamon, baking powder, baking soda, and salt into a medium bowl. Set aside.
4. In a large bowl, use an electric mixer on medium speed to cream butter and sugar until smooth and lightened slightly in color, about 1 minute. Add 2 eggs, beat on medium until smoothly blended, then add remaining 2 eggs and beat until smooth. Add vanilla and beat on medium speed for 2 minutes. Scrape down sides, then add half the flour mixture and mix on low speed just until incorporated. Stir in raisins and their
soaking liquid. Add remaining flour and mix on low speed just until incorporated. Mix in sour cream.
5. Scrape batter evenly into prepared pan and smooth surface slightly. Bake until top is golden and a toothpick inserted in the
center comes out clean, about 55 minutes. Cool in pan on wire rack for 15 minutes.
6. While cake is cooling in pan, prepare butter glaze. In a small saucepan combine water, butter, and sugar. Cook over medium
heat, stirring until butter melts and sugar dissolves. Increase heat to medium-high and boil for 1 minute, stirring constantly. Remove
pan from heat and stir in whisky. Set aside.
7. Use a small sharp knife to loosen cake from sides and center tube of pan. Invert cake onto wire rack set over a sheet of foil
or waxed paper. Prick top of warm cake at 1-inch intervals with a toothpick. Using a pastry brush, brush glaze over top, sides,
and center hole of cake. Use up all the butter glaze. Cool cake completely, about 2 hours, then transfer to a serving plate.
8. Make cream glaze. In a small bowl, stir together confectioners’ sugar, whisky, and enough cream to form a thick, smooth, pourable glaze. Use a small spoon to drizzle glaze over cake, letting it drip down sides. Cut cake into wedges and serve at room temperature.

Recipe courtesy of Hannaford fresh Magazine May June 09.
1 1/2 cup Raisins
1/2 cup Scotch whisky
1/4 cup Hot water
2 1/2 cup All purpose flour
1/4 cup Cornstarch
1 tsp Cinnamon, ground
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
7/8 cup Unsalted butter, softened
2 1/8 cup Sugar
4 ea Egg
2 tsp Vanilla extract
1 cup Sour Cream, rducd fat
4 1/2 tsp Water
1 cup Confectioners/powdered sugar, unsifted
4 Tbs Whipping cream


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