Burns’ Night Whisky and Honey Loaf

I’d be a pretty poor Scot if I didn’t at least give you a whisky based recipe for Burns’ night, wouldn’t I? 
So yesterday I took to my shiny new kitchen to try out the oven and whip up a quick and simple afternoon treat; a simple whiskey and honey cake with honey roasted pecans that will have any guest asking for seconds!

Ingredients:

6oz self-raising flour
6oz unsalted butter
6oz light brown sugar
3 large free range eggs
4 tbsp good quality whisky
4oz icing sugar
1 small orange
2 tbsp runny honey
2 tbsp boiling water
Pinch of salt
Handful of pecans
This recipe is based on the classic sponge recipe that uses the same weight of eggs, flour, sugar and butter so it really couldn’t be simpler – even if you are a whisky or two down! If you don’t have scales that measure in ounces, just weigh your eggs and use the same weight of butter, flour and sugar. 
Preheat your oven to 180 degrees Celsius and grease a loaf tin. 
Melt your butter, then mix it with the flour, sugar and eggs. 
Mix until there are no lumps of flour left and you’re left with a mixture that has a gorgeously smooth texture. Zest the orange and pop all the lovely zest into the mixture and fold it in; make sure you keep the orange for now!

Add the 4 tbsp. of whisky, making sure that it all goes into the mixing bowl..!

If you think the mixture is still too thick add a splash of milk to loosen it up.

Pour the mixture into the tin and bake for 35-40 minutes, until a skewer comes out almost clean. 

Leave your loaf to cool for about half an hour until it’s completely cool. 
Making the glaze is just as simple; it’s essentially a tastier version of fairy cake icing. 
Weigh out the icing sugar and add the honey, juice of your orange and one tbsp. boiling water. If the icing is still thick, add a second teaspoon of boiling water. 

Give it all a good mix and then spoon it all over the cake, making sure that you leave lovely trails all down the sides.

If it’s homemade, you’d better show everyone it is!

Cut into slices and serve with hot toddies or tea! My new favourite mugs are the stunning Falcon enamel mugs; so practical and yet oh so cute! In fact, I’m slightly in love with the whole enamel ware collection

For decoration, toast your pecans with a drizzle of honey and a pinch of salt in your still hot oven for 8-10 minutes until they’re beautifully roasted.

Scatter them on top of your cake, ready to serve.

Happy Burns’ Night! The perfect cake for a great Scottish holiday.

Are you doing anything to celebrate this evening? 

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