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Whisky Drizzle Cake

From Great British Food November 2015.

Source and licence

From Great British Food November 2015, printed page 48, digitised by the Internet Archive: https://archive.org/details/Great_British_Food_November_2015

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. While Bramley apples can be grown all over the UK, they've always been associated with the orchards of Kent.
  2. The big, misshapen apples are tart and sour when raw, but once cooked especially in a pie or sauce - they turn into something truly delicious.
  3. 2 large Bramley apples (approx 2 tbsps clear honey loog light brown sugar i50g butter 100ml thick double cream 2oog self-raising flour 100ml plain flour 1 tsp baking powder 2 medium free-range eggs, beaten For the drizzle: 3 tbsps clear honey 1 tbsp whisky 1.
  4. Preheat the oven to i8o°C/Fan i6o°C/Ga5 4 - Grease and base line a 900ml loaf tin.
  5. 2.
  6. Place the honey, sugar and butter in a small pan and gently heat, stirring until the butter has melted.
  7. Remove from the heat, stir in the cream and cool for 5 minutes.
  8. Quarter, peel and core the apples and thinly slice.
  9. Sift the flours and baking powder into a large bowl, add the honey mixture and eggs, then beat well fori minute.
  10. Spoon half the mixture into the loaf tin, then scatter over two thirds of the apple slices.
  11. Top with the rest of the cake mix and level the surface.
  12. 3.
  13. Arrange the remaining apple slices in a line down the centre of the cake and bake fori hour until a skewer inserted in the centre comes out clean.
  14. 4 - Leave to cool on a wire rack for 5 minutes, then remove the tin.
  15. Warm the honey and whisky together in a saucepan then drizzle over the cake.
  16. Leave to cool, then serve.