Honey And Whisky Burns Night Cranachan Cake
Honey And Whisky Burns Night Cranachan Cake
Ingredients
150g (6oz) butter
100ml (4oz) soft brown sugar
3 small eggs lightly beaten
100g (3oz) self raising flour
75 gms (3oz) porridge oats lightly toasted
A dram of whisky
2 dsp honey
Topping
125 mls (1/4pt) whipped cream
50 gms (2oz) low fat cream cheese
200 gms (8oz) fresh or frozen Raspberries
12 ½ gms (1/2oz) icing sugar
Sprinkle of whisky
Method
Line a 7–8” cake tine with greaseproof paper. In a small bowl add and mixed together the oats, honey & whisky.
In a bowl, cream together the butter and sugar until light and fluffy. Then slowly beat in the eggs, flour and oats, with the honey and whisky mixed together.
Transfer half the mixture to the lined tin, sprinkle with half the raspberries then add the remaining cake mixture on top. Bake in the oven 190C (gas mark 5) middle shelf, for approximately 25 minutes.
When cooked and cool, remove from the tin, and decorate with the cream cheese, whipped cream, icing sugar, remaining raspberries and a dash of whisky mixed together.
Spread over the top and serve.
Serves 8 - 10
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