Honey and Ginger Walnut Loaf with Whisky Icing

Honey and Ginger Walnut Loaf with Whisky Icing

I love spices and the warmth of what whisky can add. This cake to me is the perfect afternoon treat. It’s so easy to make and a total crowd pleaser. I based the recipe from my grandma's classic Ginger Bread recipe.

Honey & Ginger Walnut Loaf

  • 1 cup of butter softened (salted)
  • 1 cup sugar
  • 1 cup honey
  •  2 eggs
  • 1 cup milk
  •  1 teaspoon bicarb soda (dissolved in a little water first)
  • 3 ½  cups of plain flour
  • 4 tablespoons ground ginger
  • 1 dessertspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  •  ¾  cup walnuts chopped (a little extra for the top of the cake)

DIRECTIONS

Cream Butter and sugar till light and fluffy, add the honey and the eggs one at a time. 

In a cup mix the milk, bicarb soda together. Once combined, fold into the butter mixture.

Sift the flour, and spices over the mixture add the walnuts and stir till combined.

Line a loaf tin with baking paper, and pour the mixture in.

Bake in a pre heated oven at 180° c for 30 – 40 mins till the top of the cake bounces back when you touch it. (be carful because it will be hot!)

Whisky Icing

  • 100 g butter
  • 200 g icing sugar
  • 1/3  cup whisky

DIRECTIONs

Allow the loaf to cool completely before icing.

Cream the butter, icing sugar. Add the whisky slowly to the mixture. Pour the creamy icing over the cake and garnish with some walnuts and or glazed ginger.

 

Sarah’s Tips and Tricks

I have used cups,  because that is how my grandmother did it. I have tried to do it by weighing out the ingredients. But it doesn't quite taste the same

You can always take out the walnuts , and the honey. Just add golden syrup in its place.

If you add it all at once the icing will be very runny and wont have a creamy consistency

 

Photography by Luisa Brimble