Ginger whisky cake

    1 hour

    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!!!

    22 people made this

    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 in English (6)


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


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


    the picture for this recipe is nothing like how the "cake" turns out. I made this and the mixture was so thick, I added more liquid to try and rectify this but still I could not pour it into the tin. once cooked it looked more like a scone or rock cake, upon eating it it was like a fruit bread, so much so I toasted it with butter on, it tasted good but would not recommend this as a cake mix.  -  25 Jan 2016