This is a typical Scottish cake and I learned today via an e-course.
- 180g softened butter
- 90g caster sugar
- 90g dark brown sugar
- 115g plan flour
- 110g self-raising flour
- 1/2 tsp baking powder
- 300g dry mixed fruit
- 1 tbsp of fresh grated ginger
- 1 orange: juice + zest
- coconut flakes for decoration
- 50ml Scotch whiskey (optional)
- 1 tsp grated nutmeg
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- optional: whiskey butter: 75g softened butter + 75g icing sugar + 1 tbsp whiskey
- Pre-heat oven at 150C. Grease and line a baking tin 20x30cm aprox
- Soak the dried fruit with the whiskey, orange juice, orange zest and fresh grated ginger.
- In a bowl, cream the butter and sugar until light and fluffy
- Add the eggs one by one to the butter mix. Keep mixing
- Sift the flour, spices and baking powder on the butter mix. Fold everything with a wooden spoon or spatula.
- Drain the soaked fruit, reserve the liquid for later! Add the fruit into the dough, folding it.
- Pour the mixture into the tin and smooth the surface.
- Bake at 150C for 1h 20-30m aprox. Until golden and springy to touch.
- While baking, prepare the whiskey butter. Whip the butter and icing sugar. Add the tbsp of whiskey. Whip and done.
- Once the cake is out of the oven, immediately, brush the top with the liquid leftover (add one tsp of sugar) and then add the coconut flakes.
- Leave it cool down
It taste a bit like a Christmas pudding but lighter. I liked it!