The scotch gives this cake a decided earthiness that helps to cut the sweetness (and next time I bake this, I’ll cut down the sugar a bit more to just a half cup). There’s steel cut oats in here too which add texture but doesn’t weigh this cake down. In fact, despite the oats and the whole wheat flour additions, this cake is light and springy and the perfect thing to eat with a spot of tea. This cake is also perfect for breakfast – it must be the oats that makes this highly suitable to early morning snacking.
This cake can be made in 2 loaf pans, but I wanted the cake to bake in a round pan. Unfortunately, I only have one 8? pan and I still had batter left over, so the rest went into a prepped loaf tin. It worked out perfectly, so I suggest splitting the batter between 2 loaf tins to make things easier.
Preheat oven to 375F.
In a medium sized bowl, pour the buttermilk over the steel cut oats and let them sit for 30 minutes. Prep 2 loaf pans, or 1 8? cake pan plus 1 loaf pan, by buttering each pan and dusting with flour.
Meanwhile mix together the flours and sugar, along with the baking powder, baking soda, spices, and salt. Beat the egg into the steel cut oat and buttermilk mixture and pour into the dry mix along with the oil. Stir to combine, and add in the cranberries and the whiskey. Pour into prepared pans, drizzle with melted butter and sprinkle with a handful of raw sugar. Bake for 40 minutes or until a cake tester inserted comes out dry. Let cool for 5 minutes before removing pan – cool on a wire rack.