Tamdhu Whisky Loaf Recipe

Posted on September 29, 2014 by Emma Nicolson

One of our most popular bakes in the café this year has been our Tamdhu Whisky Loaf. The Tamdhu distillery is just along the road from the Woolmill and has been there since 1897 (find out more about the Tamdhu distillery). Recipe to make 1 loaf as follows: 500g of dried fruits - sultanas, currants, mixed peel 150ml of 10 year old Tamdhu Single Malt Whisky 150ml of strong brewed tea Vegetable oil, for greasing 200g of soft dark brown sugar 225g of self-raising flour, plus extra for dusting 1 beaten egg 1 tsp of mixed spice   1. Put the dried fruits in a large bowl and cover with the whisky and tea. Leave overnight so that the fruits can soak up the flavours and become plump. 2. Preheat the oven to 170°C. Grease and flour a 900g loaf tin. 3. Combine the rest of the ingredients to the soaked fruit, and stir well with a wooden spoon. Spoon into the loaf tin and bake for 1 hour and 30 minutes. Check the cake about 50 minutes into the bake, and if the top is browning too quickly cover with tin foil. To test whether it is cooked insert a skewer, if this comes out clean the cake is ready. 4. The loaf will keep for a week in an airtight container. Serve sliced and spread with butter.   The Woolmill is still open to visitors until the end of October. To find out more and plan your visit, head to the Knockando Woolmill Trust website.   


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