Ginger Whisky Cake
1 / 1 Picture by:  Lynn

Ginger Whisky Cake

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  • 1hr

About this recipe: This is a delightful, moist moonshine cake which all my friends love. They are always very happy after eating it and are always complimenting me on its unique taste!!!



Serves: 16 

  • 50g lard
  • 25g butter
  • 100g caster sugar
  • 3 eggs, slightly beaten
  • 3 - 4 tablespoons whisky
  • 6 tablespoons cognac
  • 1 pinch of ground ginger
  • 2 tablespoons chopped crystallised ginger
  • 100g sultanas, soaked in 3 tablespoons of rum
  • 500g self-raising flour


Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

  1. Preheat oven to 160 degrees C / gas mark 3. Grease a 23cm/9 inch round cake tin.
  2. Cream lard, butter and sugar together until smooth using electric beaters.
  3. Add beaten eggs and mix well.
  4. Add whisky, cognac, ground ginger, candied ginger and rum soaked raisins.
  5. Stir in flour gradually until well mixed.
  6. Poyr into cake tin and bake in pre heated oven for 45min - 1hour or until a skewer comes out clean.
  7. Leave to cool for 2 hours before serving.

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Reviews (4)

by Lynn

Used different ingredients. I added a glaze of melted butter, brandy and sugar while it was still warm. - 25 Apr 2009

by Lynn

A great cake - family enjoyed it. - 25 Apr 2009

by Loops

I too followed the recipe and it turned out like a rock cake,I started again and the same thing like a rock cake - 21 Oct 2012

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