Whisky and Pecan Cake

This is an extravagant but delicious cake. Iced with a coffee fudge icing it would make a really unusual birthday cake.


6 oz. plus

1 teaspoon butter, softened

8 oz. sugar

3 oz. soft brown sugar

3 eggs, separated

8 oz. flour

1 teaspoon baking powder

1 teaspoon grated nutmeg

4 fl. oz. whisky

8 oz. pecan nuts, shelled

4 oz. sultanas or seedless raisins

Preheat the oven to very cool 250°F (Gas Mark 1/2, 130°C). With the teaspoon of butter, lightly grease a 7-inch cake tin.

In a large mixing bowl, beat the remaining butter until it is light and fluffy. Using a wooden spoon, gradually beat in half the sugar and the brown sugar, beating until the mixture is smooth and creamy.

Beat the egg yolks into the mixture, one by one, making sure each one is absorbed before adding the next. Sift in half of the flour, the baking powder and nutmeg and beat until the ingredients are thoroughly blended.

Stir the whisky into the mixture, then gradually add the remaining flour, the pecan nuts and sultanas or seedless raisins, stirring with the wooden spoon until the mixture is thoroughly combined.

In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Fold in the remaining sugar. Using a metal spoon, fold the egg white mixture into the flour and butter mixture. Spoon the mixture into the prepared cake tin, smoothing it down with a flat-bladed knife. Place the tin in the oven and bake for 1 hour.

Raise the heat to cool 300°F (Gas Mark 2, 150°C) and bake for a further 1 hour or until a skewer inserted into the centre of the cake comes out clean.

Remove the tin from the oven. Allow the cake to cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.

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