Ginger Whisky Cake is a traditional Scottish recipe for a classic egged sponge cake flavoured with cognac soaked sultanas, whisky, ginger and cognac that makes and excellent celebratory cake for Hogmanay. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Ginger Whisky Cake.
Combine the sultanas and cognac in a small bowl and set aside to soak. In the meantime, soften the lard and butter then cream with the caster sugar until pale and fluffy. Add the beaten egg, a little at a time, beating thoroughly to combine after each addition.
Now beat in the whisky, cognac, ground ginger, crystallised ginger and sultanas (with their soaking liquid). Gradually sift the flour over the top and stir in until thoroughly combined.
Turn the resultant batter into a greased and lined springform cake tin then transfer to an oven pre-heated to 160°C and bake for about 50 minutes, or until the top is golden and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 20 minutes then transfer to a wire rack to cool completely before slicing into wedges and serving.
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