Stags Breath Scottish Honey Whisky Liqueur

Stag’s Breath Honey Whisky Liqueur cake


For the Cake:

  • 4 large Scottish free-range eggs, plus 2 egg yolks
  • 40g vegetable or sunflower oil
  • 1 tablespoon good quality vanilla extract
  • Zest of 1 lemon (unwaxed)
  • 115g Scottish honey (try to use local!)
  • 250ml buttermilk
  • 315g Plain flour
  • 225g caster sugar
  • 2 1/2 teaspoons baking powder
  • ½ teaspoon table Blackthorn Sea Salt
  • 170g room temp unsalted butter

For the whisky glaze:

  • 110g butter
  • 60ml water
  • 115g caster sugar
  • 100ml Scottish honey (the same as you used in your cake mix)
  • 120ml Stag’s Breath Honey Whisky Liqueur
  • A good pinch of Blackthorn Sea Salt


  1. Preheat the oven to 350°F.
  2. Generously butter and flour a Bundt tin.
  3. Whisk together the eggs, yolks, oil, vanilla, lemon zest, honey and 1/2 of the buttermilk, then set aside.
  4. Sift the dry ingredients into a mixer and mix on low speed to combine.
  5. Add the butter to the flour mixture, and the other half of the buttermilk, mix for about 3 minutes being careful to stop and scrape down the bowl now and again.
  6. With the mixer on low, add the wet mix slowly, and scrape the bowl to ensure everything gets incorporated.
  7. Pour the cake mix into your tin and bake for around 40 minutes, - every oven is different so bake until the cake springs back or a toothpick comes out clean.
  8. While the cake bakes, make the glaze by adding everything bar the Stag's Breath to a small saucepan, and bring to a rolling boil.
  9. Reduce to a simmer and cook 5-7 minutes making sure to keep stirring so it doesn't catch. Take off of the heat and pour in the Stag's Breath - we don't want to burn off the alcohol for this cake.
  10. When the cake comes out of the oven start brushing it with the warm glaze and let it cool in the tin for 15 minutes before turning it on to baking sheet.
  11. Brush more glaze all over the cake and let it soak in, and repeat - do this until you use up all the glaze then let the cake cool.
  12. When cooled, wrap well in cling film and pop in a sealed container for a day to enjoy it at it's best. You can eat it straight away, but, the wait is worth it!

We sometimes serve this with some fresh raspberries and a wee bit of cream but there's no need - it's delicious just as it is with a freshly brewed pot of coffee and good company. Enjoy!

Back to blog