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Whisky and Ginger Cake

Posted by Nigel Brown
Nigel Brown
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on Thursday, 23 January 2014
With Burns Night looming this cheeky little afternoon treat should get you into the spirit of the season...

Nigel Brown recipe

  • 75g butter
  • 100g soft brown sugar
  • 3 eggs slightly beaten
  • 6 tablespoons whisky
  • 25g ground ginger
  • 50g grated fresh ginger
  • 500g self-raising flour


Preheat oven to 170°C and grease a 9 inch cake tin.

Cream the butter and sugar together until smooth

Add the beaten eggs and mix well.

Add whisky, ground ginger and the grated fresh ginger.

Stir in flour.

Pour into cake tin and bake in pre heated oven for 45min - 1hour or until a skewer comes out clean.

Leave to cool for 2 hours before serving or serve warm with toffee sauce and ice-cream.
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