A cake that uses the National drink as one of the ingredients. You should use blended whisky rather than malt.  The amount of whisky added below is a guideline, so you may add more or less, according to your own tastes.   

Ingredients

6 oz/170 g self-raising flour 
6 oz/170 g butter
6 oz/170 g soft brown sugar 
3 beaten eggs
4 tablespoons whisky
Grated rind of a small orange

Ingredients for butter icing
 
6 oz/170 g icing (frosting) sugar
2 oz/56 g butter
2 tablespoons clear honey
Juice from a small orange
Toasted flaked almonds as decoration

Method
 
Cream the butter and sugar.  Add the orange rind and beat in the eggs, one at a time. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour.  Add the whisky. Fold in to the mixture and sift in the remaining flour.  Fold in thoroughly.

Grease two seven inch sandwich tins and divide the mixture between them.  Smooth the mixture.  Bake for 20 - 25 minutes in an oven at 375F/190C/Gas Mark 5 until the cake is a light golden colour. Turn onto a wire rack to allow it to cool.

Place the butter, honey and one tablespoon of orange juice in a mixing bowl. Slowly sift in the icing sugar.  Mix until they are all combined.  Use half the butter cream as a sandwich between the two halves of the cake. Spread the rest smoothly on the top. Add the toasted almonds as decoration.  Store in an airtight container.

Photograph Courtesy of F Dunn.