Try this boozy spiced fruit cake recipe prepared with whiskey and served with a rich caramel custard.
For the cake:
Pre-heat the oven to 160ºC/140ºC/Gas Mark 3. Grease and line the base of a deep, 18cm cake tin, and then lightly flour the edges.
Gently warm the whisky and raisins together and then leave to soak for about 30 minutes or longer if possible.
Place the butter, sugar and condensed milk in a non-stick saucepan. Stir over a low heat until the sugar has dissolved. Remove from the heat and stir in the soaked raisins and whisky. Pour into a bowl and cool slightly.
Whisk together the eggs, and stir into condensed milk and raisin mixture. Sift the flour and mixed spice over the top and stir to mix. Spoon into the prepared cake tin and cook for about 45 minutes, or until firm in the centre. Cool for 5 minutes and then turn out onto a wire rack.
For the custard:
Place the milk and vanilla extract in a non-stick saucepan and bring to the boil. Whisk together the egg yolks, corn flour and sugar, and when the milk has boiled, pour and mix into the egg mixture. Return all of this to the pan and over a gentle heat stir until thickened. Remove from the heat and stir in the caramel until it is melted.
For the raisin and whisky syrup:
Place the raisins and whisky in a pan and warm gently and leave to soak for about 30 minutes. Add the water and sugar to the pan, bring to the boil, and simmer for about 5 minutes. Place in a small blender to liquidise and then strain through a sieve.
Serve the cake warm, cut into wedges with the raisin and whisky syrup and custard poured around or on top.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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