Sandy Docherty's Whisky and Ginger Madeira Cake

Method

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

Ingredients

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