Whiskey Double Ginger Cake

Whiskey Double Ginger Cake


5 people made this

A lovely cake that uses whiskey, cognac, ground ginger and crystallised ginger for a blend of delicious and warming flavours.


Serves: 16 

  • 75g butter
  • 100g caster sugar
  • 3 eggs, slightly beaten
  • 3-4 tablespoons whiskey
  • 6 tablespoons cognac
  • 1 pinch of ground ginger
  • 60g or 2 tablespoons chopped crystallised ginger
  • 100g sultanas, soaked in 3 tablespoons of rum
  • 500g self-raising flour

Preparation:15min  ›  Cook:45min  ›  Extra time:2hours cooling  ›  Ready in:3hours 

  1. Preheat oven to 160 degrees C. Grease a 23cm round cake tin.
  2. Cream butter and sugar together until smooth using an electric beater.
  3. Add beaten eggs and mix well.
  4. Add whisky, cognac, ground ginger, crystallised ginger and rum-soaked sultanas. Stir in flour gradually until well mixed.
  5. Pour into cake tin and bake in preheated oven for 45 minutes - 1 hour or until a skewer comes out clean.
  6. Leave to cool for 2 hours before serving.

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Reviews (1)


... ... I followed the Recipe to a 'T' and I did not end up with a moist cake. It resembled something of a large Scone - a very dry Scone. After taking a lot of care following Recipe and using a lot of Booze I was very disappointed with my Cake - any suggestions ??? - 19 Dec 2011

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