WHISKEY CAKE RECIPE FROM SCRATCH RECIPES

Steps:

• Combine the simple syrup, lemon juice and whiskey in a shaker. Fill with ice. Cover and shake for about 30 seconds, until the shaker is frosty. Strain into martini glasses and garnish with a maraschino cherry. This can also be served in tumblers full of ice.

Steps:

• Put the raisins, the sultanas and the currants in a large bowl, add 4 tablespoons of brandy and mix well then cover and let the brandy absorb for 12 hours.
• Turn on the oven at 130°C/266°F and line an 18cm/8? round tin with a double layer of parchment paper.
• Pour the flour, the butter at room temperature, the sugar, the eggs, the peel of the lemon and the orange, the mixed spices, the nutmeg and beat until a smooth and creamy mixture is obtained.
• Pour the raisins and candied fruits plus almonds and almond flour in the mix and mix well using a wooden spoon until the ingredients are well combined. Your mixture will be extremely sticky at this point.
• Transfer the mixture into the pan, leveling the surface and then bake for about 5 hours always at a low temperature (130°C/266°F). The cooking can be checked by using the toothpick test (Insert a toothpick into the center of the cake. Pull it out and if it's fully baked, there won’t be any wet batter on it).
• Let it cool completely, wet it slightly with whiskey and wrap it well in three sheets of parchment paper. Store the cake in an airtight container, letting it soak in the whiskey and wetting it every 3-4 days with more whiskey so that it stays longer.
• If you want to decorate the cake, take some honey and spread it on the surface, then put a marzipan layer first, followed by a layer of white royal icing. Add other Christmas-themed sugar decorations and consume after at least 24 hours after it was decorated by cutting it into slices of the desired size.