Personally when I eat a new kind of food, I do not ever think on the lines of this would have worked better with X ingredients instead of Y….this is because, I see it in the context of why this dish works or does not ….While saying this, it may make me appear out of context with the food world – but basically my point is that I consider the dish in totality. It either works or does not , rarely for me, has it happened that some thing has not tasted good – I am pretty accommodative with food that way- hence I do not go about thinking what could have worked instead of say a cherry in the cherry cake…
Like this queen of Scotland, did not like too much cherry in her cake, so she asked her cooks to replace it with something else…now that tantrum led them to make a cake that starts with N – 🙂
And with that my journey through the scottish cuisine got me here.
For now, take a glimpse of the cake straight out of the oven
250 gms Self raising flour
125 gms demerara sugar
125 gms Oil (vegetable) or butter
125 gms Sultanas + Cashews
125 gms Raisins + Walnuts
50 gms chopped glace cherries
1 large egg
6 tbsp milk
1 tspn vanilla essence
1 tspn allspice powder
1 tspn cinnamon powder
1) Mix the flour with oil/ butter.
2) Mix the sugar, spices, nuts together. Add to the flour mixture and mix well.
3) Beat the egg and mix with the milk.
4) Add the milk mixture little at a time and make the sticky bread dough like cake batter.
5) Keep folding the batter until it is well mixed
6) Bake this batter in a 12 inch cake tin in a preheated oven at 180C for 25-30 min.
7) The cake will not rise much, so check for doneness
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63