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Book of the Scottish Kitchen

The National Trust for Scotland Book of...
The Scottish Kitchen.

Scottish Christmas Cake, Macduff Christmas Cake

1 lb currants.
1 lb sultanas.
4 ounces glace' cherries.
4 ounces mixed peel.
8 ounces ground almonds.
8 ounces butter.
8 ounces soft brown sugar.
5 eggs.
3 dessertspoons sherry.
1 tablespoon treacle.
10 ounces plain flour.
1 teaspoon mixed spice.
1/2 teaspoon ground cinnamon.
1/2 teaspoon ground ginger.
1/4 teaspoon ground cloves.
1/4 teaspoon ground mace.
1/4 teaspoon ground nutmeg.

Cream the butter and sugar. Add the eggs whole, one at
a time, and beat in the treacle. Add the flour sieved with
the spices, then the dried fruits, cherries, peel and
ground almonds; lastly pour in the sherry. Cook in a
pre-heated oven (350°F, Gas 4) for 30 minutes, then turn down the heat to 325°F, Gas 3 and bake for about
another 2 1/2 hours. Line cake tin with double greaseproof paper.

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