This is a perfect cake to enjoy while you hear winter’s wind and rain battering your windows! Inspired by the Scottish drink known as a ‘hot toddy’ (hot water, whisky, honey, and lemon), it combines a whisky and lemon sponge with whisky icing and a drizzle of honey on top. Because winter is the time when you want to indulge a little we went a little mad and added some whisky liqueur chocolates on top too!
For the Cakes
We used this recipe from the Stork website but with a couple of tweaks
225g (8 oz) Stork with butter or Stork
225g (8 oz) caster sugar
4 large eggs
225g (8 oz) self-raising flour, sieved
Zest of 1 lemon
Juice of 1 lemon and dash of whisky
For the Icing
300g of butter
600-700g of Icing Sugar
Whisky to taste.
Cream the stork and sugar together
Add an egg and beat it into the mixture. Repeat for the remaining eggs. The last egg add in a little flour so as to avoid curdling. Beat until incorporated.
Fold in the flour and lemon zest. Mix until fully incorporated.
Divide into 2 cake tins and bake at 180 degrees for 30-35 minutes or until a toothpick inserted comes out clean!
Allow cakes to cool for 5 minutes then turn out onto a drying rack. The cake will have risen in the centre so you will need to cut the tops off to create an even cake. Once this has been done, take the lemon juice and whisky mixture and, using a pastry brush, brush onto the tops of the cake.
Cream butter for the icing. Pour in 2-3 shots of whisky
Beat in the icing sugar a little at a time. Use at least 600g to ensure it is thick enough to ice. Add more whisky to taste.
Assemble the cake. Smear icing across the top of the bottom cake. Add top cake and then smear icing across the top, working your way down the sides. Use an icing bag with a star tip to create fancy decorations!
Finish off the cake with your own choice of decorations! We used whisky chocolate liqueurs on top and giant white chocolate buttons on the sides. Drizzle with honey to finish off!
Admire your handicraft briefly and then get stuck in!!
We are all big lovers of Irn Bru here so when we saw this recipe we had to try it out! But wee dainty cupcakes wouldn’t have been Burns’s thing – no doubt he would have preferred a good giant slab of cake that would see a working man through the hard slog in the fields. So here we have for you a recipe for this fantastic Irn Bru cake!
For the cakes:
- To make a double sponge like in the picture above, double the amounts of everything.
125g plain flour (sieved)
125g caster sugar
1/4 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
1/4 teaspoon fine salt
125ml buttermilk (or regular milk with a squirt of lemon juice)
1/2 teaspoon vanilla extract
125g unsalted butter
85ml Irn Bru
For the icing:
110g icing sugar (sieved)
50g unsalted butter
1/4 teaspoon vanilla extract (optional)
Recipe Source: London Baking blog.
Preheat the oven to 180 degrees or gas mark 4
Mix together the dry ingredients: flour, salt, sugar, bicarbonate of soda
Put the room temperature butter and Irn Bru in a sauce pan and heat gently until the butter melts into the Irn Bru, then remove from the hob.
Pour the buttermilk into a cup and add the egg and vanilla essence, beating it all together.
Make a well in the centre of your dry ingredients and add the buttermilk mixture and the butter/irn bru mixture and mix until fully combined and any lumps have gone. To make the cake look orange, add some orange food colouring. Pour into a cake tin (making sure it is greased or lined with parchment paper).
Bake for 30-40 minutes or until a pick inserted into the middle comes out clean. Cool on a wire rack.
Make the icing! Cream room temperature butter in a bowl, then add the icing sugar and vanilla extract, beating the mixture until all ingredients are incorporated.
Spread icing onto the cake and decorate with all the unnaturally blue sweeties you can find!
Keep an eye out on our blog for more Irn Bru recipes in the coming months!
Hi my name is Catriona and I am the Learning and Volunteer Intern at the Robert Burns Birthplace Museum !
How long have you been volunteering for at the Robert Burns Birthplace Museum?
6 months, I volunteer along side my job here in the Learning Team.
Why did you start volunteering at the Robert Burns Birthplace Museum?
I volunteer with the Learning Team to gain invaluable experience in Heritage and Museum education. Also get to work alongside an excellent team of staff and volunteers and contunue learning about 18th century Scotland (one of my favorite things ), and I get to understand Robert Burns and his work abit better. I grew up in Ayrshire and Burns featured strongly in my school education, it is nice to learn the more gritty things about his life !
What kind of things do you get up to when you volunteer?
I do a variety of things, from maintaining school stats to delivering workshops to organising events to drinking lots of tea and eating biscuits!
What has been your most memorable experience volunteering here?
It is really hard to pick out one experience. I think the whole of January and most of February was memorable experiance – we were ran of our feet with schools, events and Burns ‘fans’ coming to the museum. I discovered that I love being part of museum education although it was the sheer enthusiasm of the school pupils and visitors which kept me going !
That whole month and a bit is a blur!
What is your favourite thing about RBBM?
School workshops, particularily when you get a class who are very disengaged at the start and by the end they dont want you to leave because they are loving what they are learning it makes the volunteering all worth while ! …… close second is the catering though…. the scones and cakes are pretty awesome.
For this year’s Cadbury’s Easter Egg Trail we are celebrating the wonderful stories by Beatrix Potter. For me that is just a marvelous excuse to do some baking! From Peter Rabbit’s forays into Mr M
cGregor’s garden it is clear that he has some what of penchant for carrots. And what better way for Mrs Rabbit to make use of the carrots, than to make a delicious carrot cake!
2 cups self raising flour
1 teaspoon bicarbonate of soda
300g melted butter
1 and 1/2 cups soft brown sugar
2 large carrots grated
Handful of raisins
Handful of chopped walnuts.
Cream Cheese Icing
280g full fat cream cheese.
280g softened butter.
Icing Sugar (1 cup or to taste)
In a bowl seive the flour and bicarbonate of soda. Add in the nutmeg and cinnamon and stir until combined.
Crack the 6 eggs into a separate bowl, with the brown sugar and melted butter. Whisk until mixture becomes thick and creamy.
Taking about a quarter at a time, fold the flour mixture into the wet ingredients until fully combined.
Fold in grated carrots.
Take a handful of raisins and a handful of chopped walnuts and fold those into the mixture.
Dollop mixture into two round cake tins. Remember to grease and line your tins or the cake will stick!
Cook in the oven for roughly 30 mins at 180c. You will know it is done if a toothpick inserted into the middle comes out clean, and if the sides of the cake are pulling away from the tin.
Place on a rack to cool.
With an electric whisk cream butter in a bowl until smooth and free of lumps.
Add in the cream cheese and whisk the two together until combined and free of lumps.
Add in icing sugar until it has reached your preffered sweetness.
Refigerate for several hours.
Put one of the cakes on a plate and coat the top with icing. Place the second cake on top and coat again with the icing. For decoration scatter some more walnuts.
In our family we usually mark birthdays by devouring a Chocolate caterpillar cake (Other insect-shaped desserts are available), and it’s great. It seemed appropriate to mark this sacrifice with a poem to salute the noble pudding, much as Robert Burns addressed his Haggis. This spin on ‘To a Mouse’ is the result:
Wee maukit chocolate-covered beastie,
O’whit a fondant’s in thy breastie,
Ye’ll mak an unco guid feastie,
Fer this birthday
I am sorry sic a hungry caterpillar,
A lettuce-champin cabbage-killer,
Should be a rumbling tummy-filler,
In sic a way
Ye are but swiss roll an smarties
But hame’s nae whit, but whaur the heart is,
An even the best laid birthday parties,
Gang aft agley
May ye hae smiles after ye’ve greetit,
An may ye always be well treatit,
An may ye hae yer cake an eat it,
Whiles cake ye hae