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Scotch Whisky Cake
This cake may be baked up to 3 days in advance. If desired, serve topped with vanilla ice cream. May be frozen.
1 1/2 cups raisins
1/2 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
7/8 cup (1 1/2 sticks, plus 2 Tbsp.) unsalted butter, softened
21/8 cups sugar
4 eggs
2 tsp. vanilla extract
1 cup reduced-fat sour cream
4 1/2 tsp. water
1 cup confectioners' sugar
3 to 4 Tbsp. whipping cream
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Scotch Whisky Cake

Scotch Whisky Cake

Scotch Whisky Cake
  • Servings:Serves 12
  • Prep Time:20 minutes
  • Cook Time:55 minutes
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 degrees 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