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Scotch Whisky Cake

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Servings: Serves 12

Cook Time: 55 minutes

Prep Time: 20 minutes


Scotch Whisky Cake
11/2 cup Raisins
1/2 cup Scotch whisky
1/4 cup Hot water
21/2 cup All purpose flour
1/4 cup Cornstarch
1 teaspoon Cinnamon, ground
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
7/8 cup Unsalted butter, softened
21/8 cup Sugar
4 each Egg
2 teaspoon Vanilla extract
1 cup Sour Cream, rducd fat
41/2 teaspoon Water
1 cup Confectioners/powdered sugar, unsifted
4 tablespoon Whipping cream


This cake may be baked up to 3 days in advance. If desired, serve topped with vanilla ice cream. May be frozen.
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.
Source: Hannaford Fresh Magazine, May - June 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 511 kcal (25%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 17 g (85%)
Cholesterol 114 mg (38%)
Sodium 347 mg (14%)
Total Carbohydrates 92 g (30%)
Dietary Fiber 5 g (20%)
Protein 12 g (20%)
Vitamin A 571 IU (11%)
Vitamin C 4 mg (6%)
Calcium 37 mg (0%)
Iron 13 mg (21%)

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