Whisky Cake Recipe
Whisky 1/3 cup
Refined flour (maida) 1 cup + for dusting
Baking powder 1/3 teaspoon
Salt 1/4 teaspoon
Nutmeg (jaiphal) powder 1 teaspoon
Cinnamon powder 1/2 teaspoon
Walnuts chopped1/2 cup
Raisins 1/4 cup
Dried cranberries 1/4 cup
Butter 1/2 cup + for greasing
Sugar 1 cup
Eggs yolks 3
Egg whites 3
Preheat oven to 180° C. Grease a cake tin with some butter and dust with some flour.
Sift together refined flour, baking powder, salt, nutmeg powder and cinnamon powder into a bowl. Add walnuts, raisins and cranberries and mix well.
Cream butter and sugar in another bowl till light and creamy. Add egg yolks and continue to beat.
Beat egg whites separately in a third bowl till light and fluffy.
Fold the flour mixture into the egg yolk mixture, add whisky and mix. Add egg whites and mix lightly.
Pour the batter into the prepared tin, tap lightly and place it in the preheated oven. Bake for thirty-five to forty minutes.
Remove from heat and cool. Remove the cake from the mould and cut into wedges. Serve.