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| Celtic Radio Community > Scottish Recipes > DRAMBULE CAKE |
| Posted by: Harlot 27-Sep-2008, 07:36 AM |
| I have just tasted this wonderful not a cake but like a pudding. It had pecans and raisins and my favorite DRAMBUIE. I have looked for it but can't find a recipe for it ,can anyone help? Didn't know that it wasn't just for drinking. |
| Posted by: flora 27-Sep-2008, 01:10 PM |
| I knew I had seen this recipe somewhere. Finally found it on the internet. Reminds me of a fruitcake my mother used to make. Recipe Name: Whisky And Drambuie Cake Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 20 Ingredients: 2 Pound(s) Mixed dried fruit 125 Gram(s) Dried mango slices 125 Milliliter(s) Whisky 125 Milliliter(s) Drambuie liqueur 3 Tablespoon(s) Water 1/2 Teaspoon(s) Ground cinnamon 1/4 Whole nutmeg 1/2 Teaspoon(s) Ground mixed spice 50 Gram(s) Walnut pieces 25 Gram(s) Soft dark brown sugar 275 Gram(s) Self-raising flour 275 Gram(s) Demerara sugar 275 Gram(s) Butter, at room temperature 6 medium Eggs 1 Tablespoon(s) Apricot jam, sieved 100 Gram(s) Pecan nuts, lightly toasted 100 Gram(s) Whole blanched almonds Directions: Place the mixed fruit, mango slices, whisky, Drambuie, water, spices, walnuts and sugar into a large saucepan. Cover and simmer gently for 15 minutes, stirring frequently. Allow to cool, transfer to a bowl or plastic container and keep in the refrigerator for 24 hours. Place the flour, demerara sugar, butter and eggs in a large bowl and beat together until well blended. Stir in the fruits and syrupy juice. Spoon the mixture into a lightly greased 20cm (8inch) square or 23cm (9inch) round cake tin, lined with a double thickness of greaseproof paper. Smooth the top and bake in a preheated oven 140øC/275øF/Gas Mark 1 for 3 hours. Cover the cake with a double thickness sheet of greaseproof paper and bake for a further 1 hour 45 minutes, or until the centre feels springy to the touch. Allow to cool for 45 minutes in the tin then turn out onto a cooling rack to cool completely. When cold, wrap in a double thickness of greaseproof paper and foil and store in an air tight container. The cake is best kept for 1 month before cutting or adding the topping. For the topping, melt together the jam and whisky or brandy. Brush lightly over the top of the cake. Arrange the nuts on top and brush with the remaining jam. Store in an air-tight container until required. Flora |
| Posted by: Harlot 27-Sep-2008, 05:56 PM |
| Well thanking you for finding this for me. This sounds so yummy> I will make this and let my friend try some and say "look what I did". I don't think I'd let the grandkids have any my daughter would some words to say to that. |