I’m sharing a decadent winter dessert with you all today – Spicy Fruit Cakes with Whiskey Caramel. You might need to distance yourself from this totally addictive caramel sauce because it’s pretty much the best thing I’ve ever tasted!
This recipe is perfect if you are looking at spoiling your housemates with a comforting, warming and delicious winter pudding.
On The Rocks Please…or Neat
A couple of years ago I fell in love with a man who also loved whiskey. He taught me to appreciate the distinct flavours and aromas and got me to enjoy it on the rocks.
It was our drink. I felt sophisticated in a way, holding the frosty glass with the golden liquid it held. I felt at ease as it warmed my belly and flushed my cheeks. Maybe it was the fact that I was smitten, but nevertheless. I married that whiskey lover and since then I do enjoy a good whiskey and was thrilled when I got asked to collaborate with Redbreast on this amazing recipe.
Product of Ireland
If you enjoy a glass of “water of life” every now and then, you must taste the amazing Single Pot Still Irish Whiskey – Redbreast. Single Pot Still Whiskey is unique to Ireland in general and this idea was brought forth by the Midleton Distillery, in Midleton Ireland. The story is that the name “Redbreast” itself refers to the bird, Robin Redbreast, and is attributed to the then Chairman of Gilbey who was an avid bird-fancier.
Made from a mash of malted and unmalted barley and then triple distilled in copper pot stills, and matured in oak casks for not less than 12 years – Redbreast stood steadfast in its belief of the tradition and significance of single pot still Irish whiskey – full flavoured, spicy and fruity with toasted wood notes, and a harmonious balance of spice, cream, fruit, and sherry.
Warming Winter Dessert
I decided to incorporate all the fruit and spice tasting notes and created a Spicy Fruit Cake with Whiskey Caramel. I used sultanas, seedless raisins, dates, dried figs and red apple with warming spices like cinnamon, nutmeg, and cloves. Orange zest and vanilla are also present to allow the ease of citrus to cut through each bite. The star of this dessert, however, is the Whiskey Caramel Sauce. Make sure you make extra to keep in the fridge, to drizzle over ice cream and waffles.
Lite those fires, pour that Redbreast and enjoy a delicious boozy dessert with the crowd!
*Thank you to Redbreast for sponsoring this post
| Prep Time | 10 min |
| Cook Time | 45 min |
| Servings | mini cakes |
- 125 gr dates
- 115 gr sultanas
- 115 gr seedless raisins
- 50 gr dried figs
- 3/4 cup sugar
- 200 gr butter
- 3/4 cup water
- 5 ml vanilla essence
- 50 gr red apple grated
- orange zest from one orange
- 1 large egg
- 2 tablespoons Redbreast 12 Whiskey optional
- 1.5 cups flour
- 5 ml baking soda
- 5 ml ground cinnamon
- 5 ml ground nutmeg
- 2 ml ground cloves
- 2/3 cup sugar
- 1/2 cup cream
- 1 tablespoon butter
- 2 tablespoons Redbreast 12 Whiskey recommended
Ingredients Fruit Cakes
Whiskey Caramel
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- Place the dates, sultanas, raisins, figs, sugar, butter, water and vanilla essence in a small saucepan and bring to the boil on medium heat, until the sugar has melted and the fruit is soft. Leave to cool.
- Add the orange zest, egg, whiskey (optional) and mix through.
- Sieve the flour, baking soda and spices. Add to the wet mixture and mix until incorporated.
- Scoop the batter into the prepared muffin tins ¾ of the way full. Bake for 20 - 25 minutes on 140 degrees Celsius, leave to cool.
- In the meantime, prepare your whiskey caramel sauce by heating up the sugar in a small saucepan, on medium heat.
- Using the swirling method, swirl the saucepan around to allow the sugar to melt evenly, until it starts turning a golden colour.
- Remove from heat and carefully pour the cream into the hot melted sugar. It will bubble up, so be carefull. Whisk until combined and replace the pot on the heat to cook for 2 minutes.
- Remove the caramel again, this time carefully add the butter and whiskey - whisking until incorporated. Set aside.
- Once the cakes are cooled remove them from the muffin tins and serve with caramel whiskey and whipped cream.
