This is a real Family favourite  : You may have to convert the Weights & measures !

Kay’s Whisky cake

6 Oz Sultanas

1/2 pint of water

4 oz. of butter (Unsalted but best butter)

5 oz caster sugar

1 egg

2 Tablespoons of your favourite “dram”, (I like Lochnagar, Glenglassaugh, Glenfarclas, Aberlour, Littlemill, Glengoyn, Auchentoshan…….

6 oz of plain flour

1 level teaspoon of bicarbonate of soda

1/4 teaspoon of salt

1/2 teaspoon of grated nutmeg

1 tablespoon of lemon juice

2 1/2 oxz of finely chopped walnuts

Cover the sultanas with water and simmer for 1/4 an hour. Drain, but save a wee bit of the remaining liquid.Cream the butter with the sugar and beat in the egg. Stir together the flour, the bicarbonate of soda, salt and nutmeg, alternately with two tablespoons of the remainging liquid from the sultanas.

Then add the sultanas, lemon juice, the chopped walnuts, then finally the “dram”.

Pour the mixture into an 8 inch tin and bake for 30 minutes @ 350 F. (Gas 4)

Your Whisky Cake should emerge lovely and brown with wee crusty edges. Leave , if you can, to settle before tasting.