Honey And Whiskey Cake
Ingredients
6 ounces flour
6 ounces butter
6 ounces soft brown sugar
3 eggs, beaten
4 Tbsp. whisky
Grated rind of a small orange
Butter icing
Decoration
6 ounces icing sugar
2 ounces butter
2 Tbsp. clear honey
Cooking Instructions
Set oven to 375. Grease two 7 inch sandwich tins. Cream the butter and sugar together in a bowl. Add the orange rind. Beat in the eggs one at a time and whisk until the mixture is pale and fluffy. Sift in about half the flour and add the whiskey. Fold into the mixture. Sift in the remaining flour and fold in. Divide the mixture equally between the two tins and smooth the tops. Bake for 20-25 minutes until light golden. Turn out on to a wire rack to cool. To make the icing, put the butter into a mixing bowl. Add the honey and 1 Tbls. of the orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half of the butter cream. Smooth the remainder over the top of the cake and decorate with the toasted almonds.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)