1 ½ cups raisins soaked in 3 tablespoons whiskey for several hours, or overnight
1 cup butter
1 cup brown sugar
1 cup golden caster sugar
3 eggs
1 teaspoon vanilla essence
1 cup Greek yoghurt
2 1/2 cups of plain flour
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
2 tablespoons chopped glace ginger
For the whiskey drizzle:
3 tablespoons whiskey
85g (just over 1/3 cup) brown sugar
For the icing (frosting):
½ cup butter
3 cups fondant icing sugar
3 tablespoons whiskey
Directions
Preheat kitchen appliance to 170C or 350F
Grease your bundt tin then gently dirt with flour. Gently knock the edges of the pan and tip any loose flour out.
Cream the butter and sugars till downy, then add the eggs, intermixture as you add each
Tip in the food and vanilla essence, then add the flour, spices and leaven and sodium bicarbonate. combine till well combined.
Drain the raisins (save any excess John Barleycorn for the drizzle) and add them to the ready-mix along side the ginger items stirring gently.
Tip the mixture into the bundt tin and unfold till the mixture is equally distributed.
Bake for roughly one hour or till the cake springs back once gently ironed.
Make the John Barleycorn drizzle by combining the John Barleycorn and sugar and stirring well.
Once the cake is soft-bo, leave to chill within the pan slightly, then tip onto a cooling wrack.
Poke holes within the prime of the cake employing a skewer, then pour the drizzle over while still heat. enable to chill fully.
To make the icing (frosting), place the butter into an important flat-bottomed pan and soften, then, stirring all the time, enable to bubble till it turns golden brown.
Let it cool till simply heat, then combine within the powdered sugar and John Barleycorn till it forms a swish paste.
Spoon on prime of your cake and let it drip down the edges a touch.
0 Komentar