Glenfiddich Highland Whisky Cake
(Infused with 12 year old Glenfiddich)
It’s sealed to stay moist.
It’s small, but seriously dense.
So, it’s about the size of a jumbo muffin or cupcake.
It’s very buttery and chock full of plump, tender raisins.
Lots and lots of raisins…
We were surprised by how much we actually enjoyed all of those raisins. We’ve both been rather ambivalent towards raisins, in general. In sweet or savory dishes, we could take them or leave them. But, we both enjoyed them in this cake.
There are some cherries in there, too. But, it’s predominantly a buttery raisin cake brushed with whisky, dotted with a smattering of cherries and six almonds to decorate the top.
We divided the cake into quarters the first night. Honestly, that was just too much. So, we ended up sharing a quarter. A little goes a long way with this densely rich cake.
Would we buy it again? Yes, definitely. It’s was pretty good… quite good for a mass produced cake. The only real negative would be a rather heavy handed use of butter and vegetable oils. And, we would’ve enjoyed a more generous use of their 12 year old whisky. (Note to us: Buy a bottle. Now!)
We love to buy seasonal food for the holidays and around the holidays. (We nibbled this as a New Year’s Day treat to ourselves. It might be old news. But, we didn’t want to forget it.) It wouldn’t be Christmas without new treats to taste and enjoy. Next year, we’ll try the Strathspey Rich Fruit Cake topped with marzipan. We’ll probably be wanting to get an earlier start on the winter treats this year for a bigger sampling window. Marzipan makes almost every sweet treat better.
