This traditional Scottish cake is a lighter and more crumbly version of the fruit cake. As delicious with a cup of tea as with a wee dram! |
Prep Time | 20 minutes |
Cook Time | 3 minutes |
Servings |
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Ingredients
- 225 g butter
- 225 g sugar
- 5 eggs
- 280 g plain flour
- Pinch of salt
- 450 g mixed sultanas and currants
- 120 g candied peel
- 60 g glacé cherries
- 120 g almonds (blanched)
- 1 orange (grated rind)
- ½ tsp bicarbonate of soda
- 1 tsp milk
Ingredients
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Instructions
- Cream together the butter and the sugar and slowly beat in the eggs one at a time.
- Add the sifted flour and salt and milk, and mix together to make a batter.
- Then add in the fruit, peel, almonds, orange rind, bicarbonate of soda and cherries.
- Once all the mixture has been blended well transfer into a greased lined cake tin. You will need a tin 8 inches in diameter and 3 inches high. Place a pattern of almonds on the top of the mixture to create a lovely decorative effect to the cake.
- Put in a pre-heated oven on gas mark 3 or 170C for 3 hours. Test with a thin skewer at the end of the cooking time to make sure the cake is cooked right through. Cook for a little longer if needed.
Recipe Notes
Recipe by Victoria Robertson
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