Sandy Docherty's Whisky and Ginger Madeira Cake


Sandy's method:

  • Pre heat the oven at 170c gas 3
  • Grease and line the loaf tin
  • Reserve a little chopped ginger for the top of the cake about 20 gms. Warm the rest in the whisky in a pan over a low heat (be careful as this can evaporate quickly) leave to one side to cool.
  • Beat the soften butter and the caster sugar until light and fluffy
  • Beat in one egg at a time with one table spoon of the flours
  • When all the eggs have been beaten in add the rest of the flour with the vanilla extract.
  • Gentle stir in the ginger until well dispersed
  • Spoon the mixture into the lined tin and gentle level the top.
  • Bake in the oven for approx 1hour to 1 hour 15minutes or until a skewer comes out clean when tested.
  • While the cake is baking make the icing. Mix the icing sugar with enough whisky to make a runny consistency.
  • Turn the cake out on to a wire rack to cool. When the cake is cool drizzle over the icing not too much as the crack of a Madeira cake is a classic sign and must not be covered.  Sprinkle on the chopped ginger to garnish as this also indicates the content of the cake.


Twitter: @SANDYDbakes


Prep time:

Cook time:

Serves: 0

  • 240gms unsalted butter (softened)

  • 200gms Caster Sugar

  • 3 large eggs

  • 200gms Self raising flour

  • 100gms plain flour

  • 1tsp vanilla extract

  • 200gms chopped crystallised ginger

  • 100mls whisky plus 2 table spoons

  • 2tbs icing sugar