Honey Whisky Cake

6 oz. Self Raising Flour
6 oz. Butter
6 oz. Soft Brown Sugar
3 Eggs – beaten
4 Tablespoons Whisky
Grated rind of a small orange.

Butter Icing.
6 oz. icing sugar
2 oz. butter
2 Tablespoons clear Honey
Juice from the small orange.

Pre-heat oven to 375 degrees. Grease 2 – 7” tins. Cream the butter and sugar, add the orange rind.  Beat in eggs – one at a time, mix until pale and fluffy. Sift in ½ the flour, add whisky, sift in the remaining flour.  Divide mixture into the 2 pans, smooth the tops. Bake or 20-25 mins until light golden brown. Turn onto wire rack to cool.

Icing.

Put Butter into mixing bowl, add the honey and one tablespoon of orange juice. Sift in the icing sugar slowly and work the mixture gradually until the ingredients are combined. Sandwich the cakes together with half the buttercream icing. Smooth the remainder over the top of the cake and decorate as desired.