6 oz Flour; self-rising
6 oz Butter
6 oz Sugar; soft, brown
3 Eggs; beaten
4 tb Whiskey; usually good
.. scotch
Rind of orange; grated
6 oz Icing sugar
2 oz Butter
2 tb Honey; clear
Juice from orange
Almonds; toasted & flaked
Set oven to 375?F or Mark 5. Grease two 7 inch sandwich tins. Cream
the butter and sugar together in a bowl. Add the orange rind. Beat in
the eggs one at a time and whisk until the mixture is pale and
fluffy. Sift in about half the flour and add the whisky. Fold into
the mixture Sift in the remaining flour and fold in. Divide the
mixture equally between the two tins and smooth the tops. Bake for 20
to 25 minutes until light golden. Turn out on to a wire rack to cool.
To make the icing, put the butter into a mixing bowl. Add the honey
and one tablespoon of the orange juice. Sift in the icing sugar
slowly and work the mixture gradually until the ingredients are
combined. Sandwich the cakes together with half of the buttercream.
Smooth the remainder over the top of the cake and decorate with
toasted almonds.
** Scottish Tea-Time Recipes — Johanna Mathie ** ** ISBN = 1
898435 18 9 **
Yields
1 cake