Scottish Seed Cake

This is the first cake of the New Year but I fear I may be a little late with it. A Scottish Seed Cake was traditionally served on Auld Hansel or Handsel. For the rural communities of Scotland this was the first Monday after 12^th January. For those who decided to adopt the new Gregorian calendar when it came in from 1752 then Auld Hansel was the first Monday after the New Year. For this year it was New Year's Day itself.

If another reason is needed at all in order to have some cake then think of it as early preparation for Burn's Night. Each year the birthday of Scotland's most famous poet, Robert Burns, is celebrated on 25^th January. So what makes this seed cake Scottish? In January the kitchens of Scotland will be filled with the scent of Seville oranges being turned into marmalade. This has orange and lemon candied peel which adds a bit of zing as well as texture. Of course a nip of whisky gives it a truly Scottish feel.

Equipment: 8in (20cm) loose bottomed cake tin greased and lined, 2 large mixing bowls, electric whisk/beaters, wire rack

Ingredients

7oz (200g) Self-raising flour

1tsp (5ml) Baking powder

¼ tsp (1.25ml) Ground cinnamon

¼ tsp (1.25ml) Grated nutmeg

4oz (115g) Caster sugar

4oz (115g) Unsalted butter, softened or baking spread

3 Eggs

1tsp (5ml) Whisky

2oz (55g) Ground almonds

3oz (85g) Mixed candied peel

1tbsp (15ml) Caraway seeds

1tbsp (15ml) Milk

Method

1. Pre-heat the oven to 180°C/Gas mark 4.

2. Mix together the flour, baking powder, cinnamon and nutmeg. Put to one side.

3. In another bowl cream the sugar and butter until pale and fluffy.

4. Beat the eggs and whisky together and then add to the sugar and butter with the flour mixture. Beat well.

5. Add the almonds, peel, caraway seeds and milk and then beat again.

6. Transfer the mixture to the prepared tin and bake for around 50 minutes until a skewer comes out clean.

7. Remove from the tin and leave to cool completely on a wire rack.