Tonight is Burns Night, 25th January, marking the great works of Robert Burns.
Now I confess I am not a haggis fan, although they are easy today as you can buy them ready made and just follow the instructions on the packet. There is the Cullen Skink (soup, potato and haddock) soup, made it for my A’level…all those years ago, needs and tatties (swede and potato) make it into Clapshot adding some cream and spring onions and then some Cranachan for dessert (raspberry, oats, cream). All lovely warming humble food for these Winter days…
But I decided to make a Dundee Cake, a Scottish cake, as I am missing the Christmas cake so I thought a tastier lighter fruit cake would just refresh my cake taste!
There are many recipes out there, and I hope you like mine… I have tried to keep the ‘added refined’ sugar to a minimum..Hope you enjoy…
- 150g Sultanas
- 100g Glacé Cherries
- 150g Mixed Dried Fruits
- 150g Margarine
- 50g Soft Brown Sugar
- 3 Eggs
- 50g Marmalade
- 225g Spelt Flour (you can use plain if you don’t have Spelt)
- 1 tsp Baking Powder
- 50g Ground Almonds
- 1 Zest of Lemon
- Drop of milk
- handful of Blanched Almonds
- Pre heat the oven to Gas 4, 180c, 350f.
- Line a deep 6 inch cake tin.
- Cream the margarine and sugar in a bowl.
- Add the eggs slowly, so not to curdle the mixture.
- Fold in the flour, ground almonds and baking powder.
- Zest the lemon, and add to the mixture.
- Mix all the fruit together and mix well.
- Add the marmalade and a drop of milk. Mix
- Place the mix into the lined cake tin.
- Decorate the the top with circles of blanched almonds…as many as you like, I could have used more but I know son Bun will just pick them all off!
- Bake in the oven for 50 minutes to a hour.