Following on from my last post about my recent baking activities, in which I confessed to adding extra whisky to one of my cakes, my lovely Mum reminded me of this classic joke recipe – enjoy!
1 cup water
1 cup sugar
4 large eggs
2 cups candied fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
1 bottle whisky (sample the whisky to check for quality)
1. Take a large bowl. Check the whisky again – to be sure it is the highest quality, pour one level cup and drink. Repeat.
2. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl.
3. Add one teaspoon of sugar and beat again.
4. Make sure the whisky is still okay. Cry another tup.
5. Turn off the mixer.
6. Break two leggs and add to the bowl and chuck in the cup of candied fruit.
7. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
8. Sample the whisky to check for tonsisticity.
9. Next, sift two cups of salt. Or something. Who cares?
10. Check the whisky.
11. Now sift the lemon juice and strain your nuts.
12. Add one table. Spoon. Of sugar or something. Whatever you can find.
13. Grease the oven.
14. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner.
15. Throw the bowl out of the window, check the whisky again and go to bed.
Today I have been doing some impromptu baking. It is ages since I last indulged my love of making cakes and yummy things.
I enjoy cooking proper meals most nights (unless it is Hub’s turn – he is an excellent cook). But there is nothing quite like throwing together a few ingredients which, only a few minutes later, fill the home with warm, comforting, mouth-watering baking smells!
In the picture, you can see on the left Mary Berry’s ‘Bonfire Chocolate Tray Bake’ (yes I know it is a bit early, but hey!), from her book Foolproof Cooking. Like all Mary’s books, this includes some cracking recipes which I can highly recommend.
And on the right is a ‘Whisky Tea Loaf’. So very easy to make, with delicious results. And I can vouch for a slight amendment to the recipe: only one tablespoon of whisky did not seem quite enough to me, so I put in two – YUM!!! 😉
Ater visiting Wick recently, Hub and I travelled south to the town of Tain which we used as a base for the last part of our trip. For Hub this was, at last, a break from work, giving him a couple of days for a well-earned rest.
One particular treat for him was a trip to the nearby whisky distillery of Glenmorangie, which nestles in a very beautiful coastal setting. We had a very interesting tour of the works, with a tasting at the end. Well, it would have been rude not to buy anything after that….
Continue reading “A Scottish Journey V”