Malt Whisky Cake

Recipe:
5 oz golden raisins
3 cups water
12 tbs butter
1 1/4 cups sugar
3 Large Eggs
5 oz flour
1 tsp baking soda
1/2 teaspoon salt
1 tsp nutmeg
1 1/2 tbs lemon juice
1 cup finally chopped walnuts
3 oz of single malt.

Cover the raisins with water and simmer for fifteen minutes. Drain, setting aside two tablespoons of the liquid.

Cream the butter and sugar, and beat in the eggs one at a time. Stir in the flour, which has been sifted with baking soda, salt and nutmeg. Add the liquid from the raisins. Then fold in the raisins, lemon juice chopped walnuts and whisky.

Bake in a 9 inch round cake pan for thirty to forty minutes at 350 degrees Fahrenheit.

This is a reasonably small cake.

Whisky note: I find a hearty Speyside suits best, Glenfarclas or such like.

Note: Whisky Malt Cake is a recipe of Stewart Cameron who was or is Chef des Cuisines at the Turnberry Hotel in Ayrshire.