The Dalmore: Willie Tait’s Mother’s Christmas Cake

Willie Tait has worked in the whiskey business for more than three decades. He has worked at nearly all of the Whyte and Mackay distilleries in Scotland. He shares his grandmother’s Christmas cake recipe along with his thoughts, “Every family has a special Christmas cake recipe. My granny’s was by far the most popular in our village.” Here it is showcased with Dalmore Gran Reserva.

Prep Time: 30 min.
Bake Time: 1 hour 15 minutes
Makes servings: 5 mini loaves, serves 25

2 ½ cups all-purpose flour, divided
1 tablespoon cocoa powder
1 teaspoon baking powder
1 ½ teaspoon ground cinnamon
½ teaspoon nutmeg
¼ teaspoon each ground ginger, coriander and cloves
3 cups mixed dry fruit, chopped, 1 pound
2 cups golden raisins, 12 ounces
2 cups current, 8 ounces
2 cups glaceed red and/or green cherries, chopped 8 ounces
1 cup blanched almonds, toasted, chopped 4 ounces
1 ¼ cup Dalmore Gran Reserva, divided
8 ounces butter, room temperature
1 ¼ cup brown sugar
½ cup sugar
4 large eggs, room temperature
½ cup milk
1 tablespoon molasses
1 lemon, zest and juiced

In small bowl whisk two cups flour, cocoa powder, baking powder, cinnamon, nutmeg, ginger, coriander, cloves and salt in a bowl until blended; set aside.

In large saucepan combine dried fruit, raisins currents, cherries and one cup Dalmore Gran Reserva. Cook over medium heat five minutes, stirring constantly. Remove from heat and spoon into bowl, cover, and refrigerate two hours or until completely cooled. Remove from refrigerator. Bring to room temperature and stir in almonds and remaining ½ cup flour until evenly coated.

Heat oven to 300°F.Grease and flour sides and bottom of five mini loaf pans (5 x 3 x 2- inch); set aside.

In bowl beat on medium speed brown sugar, sugar and butter 1 minute or until light and fluffy. Add eggs, one at a time beating until blended.

Stir in flour mixture, one-third at a time. Add milk, molasses, one tablespoon each lemon zest and lemon juice until blended.

Fold in dried fruit mixture one third at a time until evenly coated. Spoon about 2 cups batter into each prepared mini loaf pans. Bake 1 hour 15 minutes or until cake tester comes out clean. Cool 30 minutes on a cooling rack. Carefully remove cakes from pan. Pour remaining ¼ cup Dalmore Gran Reserve into small bowl. Brush top, sides and bottom of each cake with Garn Reserve. Cool completely on wire rack. Wrap each cake in cheesecloth and place in container with lid, refrigerate. If desired, once a week brush top and bottom of each cake with one tablespoon Gran Reserva. Rewrap in same cheesecloth, return to container and refrigerate. Repeat three more times. When ready to serve prepare frosting and drizzle on each cake, if desired.

Frosting
1 cup confectioners sugar
2 tablespoons butter, at room temperature
2 tablespoon milk
1 teaspoon vanilla extract
In small bowl beat on low speed confectioners sugar and butter until blended. Slowly add milk and vanilla until mixture is smooth and spoonable. Drizzle over each cake.

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