Whisky Cake

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Whiskey Cake By Masterchef Sanjeev Kapoor

Description Ingredients Method Book Similar recipes with links

ContentWhiskey Cake


This cake is intoxicating indeed – but in taste.

Cooking Time: 2-2.30 hours

Servings: 4

Preparation Time: 00-05 minutes Category: Non-Veg


Whisky 1/3 cupRefined flour (maida) 1 cup + for dustingBaking powder 1/3 teaspoonSalt 1/4 teaspoonNutmeg (jaiphal) powder 1 teaspoonCinnamon powder 1/2 teaspoonWalnuts chopped 1/2 cupRaisins 1/4 cupDried cranberries 1/4 cupButter 1/2 cup + for greasingSugar 1 cupEggs yolks 3Egg whites 3


1. Preheat oven to 180° C. Grease a cake tin with some butter and dust with some flour.

2. Sift together refined flour, baking powder, salt, nutmeg powder and cinnamon powder into a bowl. Add walnuts, raisins and cranberries and mix well.

3. Cream butter and sugar in another bowl till light and creamy. Add egg yolks and continue to beat.

4. Beat egg whites separately in a third bowl till light and fluffy.

5. Fold the flour mixture into the egg yolk mixture, add whisky and mix. Add egg whites and mix lightly.

6. Pour the batter into the prepared tin, tap lightly and place it in the preheated oven. Bake for thirty-five to forty minutes.

7. Remove from heat and cool. Remove the cake from the mould and cut into wedges. Serve.

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