I inherited my husband’s mother’s Scottish cookbooks, who inherited them from her mother. Favorite recipes have the corners turned down and are well worn. I’ve recalculated the amount of ingredients from Scottish measurements to cups and spoons.
The vinegar cake can be made with chopped apples and raisins, and you can add chopped pecans. It’s a moist cake that does well with a light glaze of powdered sugar moistened with hot coffee.
Granny’s notes say this cake is good when the ‘hens are off lay’. Being eggless this cottage cake is suitable for those who do not or cannot eat eggs (if you are wondering about self-raising flour instead of self-rising flour – her cookbooks call for self-raising flour; it’s the same as self-rising).
- 1 1/2 cups self-raising flour
- 1/2 cup butter
- 1 cup mixed dried fruit (or raisins or dates)
- 2 tablespoons chopped mixed peel
- 1 cup brown sugar
- 1 teaspoon ground mixed spice (use apple pie spice or cinnamon, nutmeg mixture)
- 1 cup milk
- 3 teaspoons vinegar
- 1 teaspoon baking soda
Set oven 350°F – Grease 8″ cake tin. Sift flour into a bowl and rub in the butter until the mixture is crumbly. Add dry ingredients except soda and mix well. Combine milk and vinegar, stir in soda and add the liquid to the dry mixture and mix well. Place in tin and bake for 1 hour testing with toothpick that comes out clean. Cool in pan for 5 minutes and cool on wire rack.
I’ve served the next recipe many times at our Scottish gatherings. It is totally delicious. Even people who do not like cabbage like this. I’ve no idea where the name came from, but don’t let it scare you away from trying the recipe.