Cherry Cake and Cranachan

Cranachan (adapted from Traditional Scottish Recipes ) is a popular Scottish dessert and there are many variations and names such as Cream Crowdie.

7

3 oz (half cup) pinhead or coarse oatmeal
Half pint double cream (use vanilla ice-cream)
1 tablespoon Drambuie (optional)

Method:
Toast the oatmeal in a frying pan on a high heat until lightly brown. Whisk the cream into a soft consistency and mix in the oatmeal and Drambuie (alternatively, use a few drops vanilla essence or other flavoring of your choice). Serve in tall glasses. A popular variation is to mix in 6oz (one and a half cups) of fresh raspberries. Or use vanilla ice cream instead of cream.

Cherry Cake

Cherry cake is one of the mainstays of Scottish home baking tearooms.

1 1/4 cup self-raising flour (all-purpose flour with baking powder)
1 cup margarine (butter)
1 1/4 cup caster sugar (fine granulated sugar)
4 eggs (medium)
1 cup glace cherries

Preheat the oven to 325F  and line a baking tray (8″ x 12″ x 1″) with vegetable parchment or waxed paper.

Wash, dry and chop up the cherries to remove the glace coating (but retaining some as quarter cherries to decorate the top later). If you coat them in some flour it will stop them sinking to the bottom of the cake. Cream the margarine and sugar together thoroughly until light and fluffy (to help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth. Stir in the flour and then add the cherries.

Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool in the tin.

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One Response to “Cherry Cake and Cranachan”

  1. […] Try this heavenly dish filled with tasty cherry fruit. Recipe can be found http://kitchen.galanter.net/2009/03/03/cherry-cake-and-cranachan/. […]

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