Whisky is something that I didn’t used to like. But with a husband who loves the stuff I have managed to try enough over the years that I actually do like it now! And a cocktail I do sometimes enjoy is the Whisky Mac, combining Whisky with Ginger, another favourite flavour of mine!
So when browsing through my Google reader I spotted this Domestic Sluttery post for a Whisky Mac Ginger Cake, and I knew straight away I had to make it! Now, I am pretty sure there will be whisky connoisseurs out there who will wince at the fact I have used a 12 year old Caol Ila Single Malt to bake a cake with, but I don’t really care, whisky is made to enjoy and how better to enjoy it than in a cake! (Plus there was only 1 dram left in the bottle!)
This recipe uses a lot of ginger, including fresh ginger, and this give me a chance to christen my new ginger grater that I got from Nishiki Market in Kyoto, it was wrapped and presented so nicely and they even engraved my name on it in Japanese Characters. Unfortunately it does mean that if it ever goes blunt I will need to go back there to get it sharpened (any old excuse eh!)
It was reasonably straight forward to make, the smell of ginger was wafting through the house as it baked and we couldn’t wait to dive in! The recipe only calls for whisky in the cake mixture, but I did add a little into the syrup to pour over the cake to give it an extra kick and depth of flavour. The Ginger and Smokey Islay malt worked well together, and we devoured a slice each while it was still warm, washing it down with a little dram!