Lemony Whisky And Honey Cake – a delicious recipe with weight Butter, Sugar, Black Treacle, Lemon, Eggs, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1) Preheat the oven to 200 degrees centigrade.
2
2) Cream together the butter and sugar, then mix in the molasses or treacle.
3
3) Grate the rind of the lemon into the mixture and stir in.
4
4) Add the eggs and mix in (I tend to skip the step of whisking them in a separate bowl, because that saves on washing up, but then, I'm lazy like that).
5
5) Add half the flour and mix before adding the whisky. At this point, I find it generally good practice to just have a wee nip to check the whisky hasn't gone bad ...
6
6) Add the remainder of the flour, combine and then let rest while you grease a bundt pan.
7
7) Scoop the batter into the pan and pop into the oven for 20 minutes, or until a fork comes out clean.
8
8) Leave to cool, then turn out of the pan and drizzle with honey.
2351
kcal
Calories
131
g
Fat
278
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6-1/4 ounces, weight Butter Or Margarine, 6-1/4 ounces, weight White Granulated Sugar, 1 Tablespoon Molasses/ Black Treacle, 1 whole Lemon, and more.
Yes, Lemony Whisky And Honey Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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