Cock-a-Leekie Pie

January 25, 2021

Oh my gosh! Where has the time gone? I haven’t posted one little morsel since Halloween! How has that happened? It isn’t like I’ve been off traveling or even out of the house really – Thank you Covid! Yet somehow I’ve been busy. And here we are at January 25th, 2021! Well, at least I’m here now – whatever that may count for and I’m back with a delicious recipe! Cock-a-leekie Pie is Scottish comfort food at its finest.

This big hearty pie boasts a creamy chicken and leek filling which is shot through with savory crumbles of bacon all wrapped up in a perfect buttery flaky crust. Be still my heart!

And January 25th is perfect timing for a Scottish recipe. That’s right- today is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. Indeed, this Cock-a-Leekie Pie would be a very welcome addition to any Burns Night Supper. I’ve actually posted quite a few tasty Burns Night dishes in the past. Like remember my  Steak Auld Reekie served over Crispy Tatties & Neeps:

Or how about these Scottish Pies with Mushy Peas? This post is really fun because it is one of my travel postings telling you all about a fun trip (remember when we used to be able to travel…) we took to Glasgow a few years ago.

And if you are intrigued by Scottish travel – just take a look at these Scottish Oat Cakes which are featured in my post about our journey to Lerwick in the Shetland Islands for their annual Up Helly Aa celebration, which is a Viking Fire Festival. How exciting it that?!! (Sadly, yet understandably, Up Helly Aa 2021 has been cancelled. Yup…thanks once again Covid.)

Back to more Burns Night recipes, how about some infamous Scotch Eggs:

Perhaps you would like your Scotch eggs deviled?

Or maybe nestled within a pie?

If pie is not your thing (and I have no idea what you’re like if it isn’t…), how about this Cock-a-leekie Soup:

which I served with delicious, crusty Struan. Struan, also known as Celtic Harvest Bread, is thought to have taken its name from a town in Western Scotland called Struanmoor, on the Isle of Skye. It was originally enjoyed once a year as a harvest bread, using whatever grains were available from the previous day’s harvest. This is my absolute favourite bread, so it is almost always available in my house. It toasts up particularly brilliantly.

And for dessert, could I possibly tempt you with Chranachan. (My Chranachan recipe has a more Irish bent, but that is easy to change. Just use a good Scottish Malt Whiskey rather than the Jamesons and skip the Bailey’s drizzle. This dessert is typically served in a tall glass, though I served it in little chocolate cordial glasses topped with raspberries once, which was quite fun.)

Or maybe you’d enjoy this Dundee Cake with Hot Whiskey Marmalade

I think you get the picture. My blog is chock full of inspirational tasty Scottish dishes! But let me get back to today’s offering: Cock-a-Leekie Pie.

The husband loves every sort of pie, but prefers the savory ones to the sweet. And he is over the moon for anything with leeks in it (must be his Welsh blood). So this pie is right up his alley. So hearty and filling. So creamy and savory. You might pause when you notice that prunes are in the ingredients, but don’t leave them out whatever you do. Their sweetness is a wonderful compliment to the silky leek chicken mixture and salty bacon.

Now I realize, I didn’t give you much time to get this recipe done for this evening. Sorry about that. I believe it was Robbie Burns who said:

The best laid schemes o’ Mice an’ Men

Gang aft agley –

(Translation: The best laid plans of Mice and Men often go awry)

Robert Burns (To a Mouse)

So please do forgive me that once again my best laid plans have gang aft agley! If you can’t whip this up this evening, please do bake it when you can. Believe me, you won’t be sorry. And tonight, no matter what your dinner plans might be, join me in raising a wee dram and toast to Robert Burns, Scotlands favorite son.

Cock-a-Leekie Pie

  • Servings: 6 - 8 people
  • Difficulty: easy
  • Print

recipe slightly adapted from: Bon Appetit

Ingredients:

  • 6 Tablespoons unsalted butter, divided
  • 3 slices bacon cut into ¼” pieces
  • 2 pounds skinless, boneless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 3 leeks, white and pale-green parts only, thinly sliced into rounds
  • 2 sprigs thyme, leaves stripped
  • ½ cup quartered pitted prunes
  • ⅓ cup all-purpose flour, plus more
  • 2 cups low-sodium chicken broth
  • 1 batch of Perfect Flaky Pie Crust – recipe follows
  • 1 egg – for brushing over top crust

Directions:

Make one batch of Perfect Flaky Pie Crust (recipe noted below). Place dough in refrigerator for at least one hour or up to two days.

Place a rack in lower third of oven; preheat to 375°. Melt 2 Tbsp. butter in a large skillet over medium-high. Cook bacon until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.

Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10–12 minutes, or internal temperature 165°. Transfer to a plate.

Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5–7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves, prunes, and reserved bacon.

Melt remaining 4 Tbsp. butter in a medium saucepan over medium-high heat. Whisk in ⅓ cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5–7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.

Remove pie dough from refrigerator. Roll out 1 disk of dough on a lightly floured surface to a 14” round. Transfer to a 10” cast-iron skillet or a 9½”-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1” overhang. Spoon filling into skillet. Roll out second disk of dough to 11” round. Drape over filling and trim to a 1” overhang. Fold overhang under; crimp with a fork or roll crust as I did. Cut a few vents in top; brush with egg.

Bake until crust is golden brown, 50–60 minutes. Let pie cool slightly.

Enjoy!

Perfect Flaky Pie Crust

Ingredients:

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

Directions:

Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.

Add 1 1/2 cups of the flour and salt to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Cock-a-Leekie Pie brought to you today by Runcible Eats (www.leaandjay.com)

Links for Helpful Kitchen Tools & Ingredients for Cock-a-Leekie Pie:

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor


Cranberry Bannocks

January 24, 2017

img_5401I’mmmmmm back! Just like last year, and I think every year before that, I have great intentions of keeping up with this blog. Then…wham! The holidays run me right over and don’t post one word. You’d think I’d figure it out and just sign off to everyone right around Thanksgiving. I’m always back at it by January 25th, which is tomorrow, so I’m right on time. And what is the significance on January 25th? It is the birthday of Robert Burns. Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be remembering him with a Burns Night Supper. And I’ve got a great traditional Scottish recipe to share with you, just perfect for the day…Cranberrry Bannocks!img_5389Bannocks, sometimes called griddle scones, are a quick bread which are cooked on top of the stove rather than baked in the oven. They are very similar to scones otherwise. Indeed in Scotland the words “bannock” and “scone” are often used interchangeably. Before the 19th Century bannocks were cooked on a “bannock stane” which was a slab of sandstone which was placed on top of a fire. Traditionally they were made with an oatmeal or barley flour and they could be either savory or sweet. One of the most famous types of bannocks is the Selkirk Bannock with is very similar to a fruitcake, chock full of raisins. They can be found in most supermarkets in the UK. Last year I shared a delicious recipe for Scottish Pancakes, or Drop Scones:IMG_3583

The year before was Steak Auld Reekie over Crispy Tatties & Neeps:

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The one prior to that was Dundee Cake with Hot Whiskey Marmalade:

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Then there was that fabulous Scotch Egg Pie:

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And I can’t forget that  Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And I don’t want to forget those mouth-wateringly delicious Scotch Eggs:

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which I have also done Deviled.

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So there you have it! That is quite a few Scottish recipes which would be very welcome at any Burn’s Night festivities. This years darling little Cranberry Bannocks would perhaps be best suited for a Burn’s Breakfast. They are soft and tender and delicious warm off the griddle, especially slathered with butter!

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Now I will say, these Bannocks are not sweet on their own and derive all their sweetness from the cranberries or whatever jam you might spread on top. If you prefer a sweeter bread, you might want to add a Tablespoon or two of sugar to the mix. I thought they were just perfect as they were. And I’m sure The Bard himself would approve. He actually mentioned Bannocks in his Epistle to James Tennant of Glenconner.

An’ Lord, remember singing Sannock,

Wi’ hale breeks, saxpence, an’ a bannock!

So tomorrow you should get busy, griddle some bannocks and don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns!

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Cranberry Bannocks

  • Servings: 8 bannocks
  • Difficulty: easy
  • Print

recipe from: Vagabond Baker

Ingredients:

  • 50 grams dried cranberries, chopped
  • 250 grams all-purpose flour, plus a bit more for rolling out
  • 2 teaspoons baking powder
  • 1 pinch of salt
  • 2 teaspoons oil (vegetable or coconut oil)
  • 150 grams buttermilk

Directions:

Sift the flour, baking powder and salt into a mixing bowl. Add the chopped cranberries.

Add the oil to the buttermilk and stir.

Make a well in the center of the flour mixture  and pour 2/3 of the buttermilk mixture into it. Gently begin to mix together with your hands, adding more buttermilk as needed until you have a soft dough.

Lightly flour a surface and turn the dough out onto it. Give it a couple more kneads, but take care not to overwork the dough or the bannocks will be tough.

Divide the dough in half and form each half into a ball. Flatten the balls and roll them out into a circle, about 1/2″ tall.

Cut each circle into quarters.

Place an ungreased frying pan over low to medium heat. Once it is hot add one of bannock circles (4 pieces) to the pan. Cook the bannocks for a 5 – 8 minutes on each side. They should rise to double their thickness while cooking.

Cool on a wire rack and serve with lashings of butter, jam and clotted cream if you wish!

Enjoy!

Cranberry Bannocks brought to you by: Runcible Eats (www.leaandjay.com)


Drop Scones aka Scottish Pancakes

January 24, 2016

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I’mmmmmmm back! Yup…I’ve definitely been missing in action for a while. I believe in my last post back in November I was complaining about our Indian Summer. Ha! What a difference in what we are experiencing now….historic Blizzard conditions in good old Virginia! We are pretty much buried under 2 feet + of snow!

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I probably should make some excuses about my blog neglect at this point. However, I’m sure no one wants to hear them, so I think instead I’ll just focus on the “I’m back” bit and call it a day. So…I’m back with a great recipe for tomorrow, which is Burns Night! Robert Burns once referred to his native country as the “Land o’ Cakes”, so I think these are certainly appropriate for the occasion. (Burns was likely referring to the oatcake, rather than the pancake. Nevertheless…) Here we have Drop Scones which as also known as Scottish Pancakes.

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Robert Burns was born in 1759 and is regarded as the National Poet of Scotland. On January 25th folks throughout the world, though especially in Scotland, will be celebrating with a Burns Night Supper to mark the occasion. I have done a few Burns Night recipes in the past. Last year I gave you Steak Auld Reekie over Crispy Tatties & Neeps:

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As well as Dundee Cake with Hot Whiskey Marmalade:

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The year before was Scotch Egg Pie:

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Another great Scottish dish is Cock-a-leekie Soup:

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Which I always serve up with fresh toasted Struan:

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And not to be forgotten are the traditional Scotch Eggs,

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which I have also done Deviled.

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Whew! That is quite a lot of Scottish delicacies! Now I suppose these Drop Scones aren’t so much for the Burns Supper, but instead for a Burns Breakfast, which I guess could take place either the morning of or the morning after. Goodness knows if you’ve imbibed a bit too much the night before toasting Scotland’s favorite son, a big old pancake breakfast on the morning after would be very welcome indeed. The husband and I enjoyed a big batch of them on the morning of our most recent Snowpocalypse. These Scottish Drop Scones, slathered with butter, clotted cream and The Green Apron’s award-winning Chocolate Raspberry Preserves went a long way towards making us feel all warm and cozy! Oh and the never-ending supply of Mimosas might not have hurt either!

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I would wager that there are a few of you out there saying, “Hey now. Wait just a minute. Those just look like good old pancakes. How are they Scottish? And what is up with “Drop Scones”? Aren’t scones biscuit type things?” So, let me address the pancake issue first. As it turns out, Scottish Pancakes are very similar to American style pancakes. They are maybe a bit thicker and a wee bit smaller, but otherwise the same. Scottish Pancakes are usually treated a bit more like toast or scones though in the sense that they are eaten with clotted cream and jam or butter and jam, rather than with maple syrup as is done in the States. And as for the Drop Scone thing. That is even a bit more confusing. The classic “Scone” is an individual serving cake or quick bread which is lightly sweetened and baked with baking powder as the leavening agent. Scones are often prepared by rolling the dough out into a circle and then cutting it into triangular-shaped wedges for serving. Once rolled, the dough can also be cut with a biscuit cutter into circles and baked individually. These Scottish Pancakes are called Drop Scones because rather than rolling the batter, you simply drop it onto a hot griddle and cooking it that way. Here in the States I often see folks referring to Drop Scones as scones which are not rolled out, but dropped by the spoonful onto baking trays and then baked in the oven. Hence the confusion. And don’t even get me going about the pronunciation of scone, which seems to either rhyme with “stone” or “gone”, depending on who you ask. I’m definitely in with the “stone” camp on that one! Anyhoo…the thing that I’m sure of here is that these Drop Scones or Scottish Pancakes are delicious! I’m sure The Bard would approve. After all he did say that “souple scones” were the “wale of food”, “wale” meaning best and I heartily agree. So don’t forget to raise a glass and drink a wee dram or two to Rabbie Burns tomorrow night.

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Drop Scones aka Scottish Pancakes

  • Servings: 6 - 7 Pancakes
  • Difficulty: Easy
  • Print

Ingredients:

  • 125 grams All-Purpose Flour
  • 1 teaspoon baking powder
  • pinch of salt
  • 25 grams caster sugar
  • 2 eggs, lightly beaten
  • 25 grams butter, melted
  • 100 ml buttermilk
  • Clotted Cream, Raspberry Preserves, Butter for topping

Directions:

Whisk together flour, baking powder, salt and sugar in a medium-sized bowl.

In another bowl mix together the butter, eggs and buttermilk.

Make a well in the center of the dry ingredients and add the buttermilk mixture. Mix until the ingredients are just combined. The batter will be on the thicker side.

Heat a flat griddle or frying pan. Brush pan with a little oil or melted butter.

Drop spoonfuls of the batter onto the hot griddle. In an attempt to make my pancakes the same size, I used an ice cream scoop, which holds about 3 tablespoons of batter. Leave the pancakes undisturbed until bubbles appear on the top. Flip the pancake over and cook for 1 -2 more minutes until golden brown.

Remove from pan and keep warm. Add additional butter/oil to the griddle and keep on making those cakes.

Serve warm with clotted cream and jam, or butter and maple syrup as you see fit.

Enjoy!

Drop Scones brought to you by: Runcible Eats (www.leaandjay.com)


Steak “Auld Reekie” over Crispy Tatties & Neeps

January 23, 2015

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So hold on a second here! We’ve still got a couple of days til we get to Burns Night. For all of you folks who missed my last posting (it’s still up so you could just take a peek now…) Sunday January 25th is the birthday of Robert Burns, the National Poet of Scotland. On that night folks throughout the world will remember him and celebrate with a Burns Night Supper. I just gave you a great Scottish dessert recipe (Dundee Cake with Hot Whisky Marmalade…take a look…you know you want to…) and I just couldn’t resist throwing another recipe into the mix this year – Steak Auld Reekie over Crispy Tatties & Neeps. I’m just imagining the big question mark a lot of you must have hovering over your faces right now. Anything “old reekie” doesn’t sound very appetizing huh? And what the heck is “tatties & neeps” right?!!  So let me explain.  Reek is the Scots word for smoke, not for something horribly stinky as you might have imagined. Auld Reekie was the nickname given to Edinburgh back in the day when it was full of smoke from all of the open coal fires burning in the city. Steak Auld Reekie is not then some putrified filet, but it is rather a classic Victorian dish of fried steaks with a cream and smoked cheese sauce. Get it….smoked cheese gives the dish that lovely smoky taste which is reminiscent of smoky old Edinburgh from back in the day. And of course it has a bit of Scotch whisky thrown in for good measure.

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Now Tatties & Neeps are simply Potatoes and Turnips (also known as Swede or Rutabaga). Haggis with Tatties & Neeps are the quintessential dishes served at a traditional Burns Night Supper. The Tatties & Neeps in that case are prepared similar to chunky, roughly mashed potatoes. Since I was not going to be serving Haggis (I actually like it…) but Steak Auld Reekie I decided to do a variation on the traditional Tatties & Neeps. I grated the potatoes and swede, formed them into a panko crusted pancake and fried them to a crispy golden brown. Now I made the pancakes fairly large, 5″ – 6″,  so that I could serve the steaks and sauce on top of them. However, you could make smaller sized patties if you wanted to serve them as a side dish, perhaps with a little dollop of sour cream and Coleman’s mustard.

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I will warn you, the whole process of making the Crispy Tatties & Neeps was messy. It is really challenging to work with those raw pancakes and I also found it difficult to just leave them be once I had gotten them into the frying pan. I wanted to keep poking at them and checking the bottom. Don’t do it! They need 5 minutes undisturbed! Fooling with them simply makes them fall to pieces and you’ll end up with a pan of hash browns, which I guess isn’t really a bad thing at all, but likely not what you’re going for here. Of course it’s always nice to have an escape route should kitchen disaster strike…”Yeah…we’re having Steak Auld Reekie and Tatties & Neeps Hash!” So this Sunday don’t forget Scotland’s favourite son. I’ll leave you with a little snippet of a toast written to Rabbie Burns by Stewart Archibald of Ballater, Scotland:

His name still ranks amongst the best fae the bonnie Scottish shores, His words they still work wonders and open mony doors, So as we gather here the nicht lets toast the Ayrshire man, Fa maks us friens thru troubled times in far flung foreign lands. Pit doon yir fags, get on yir feet and raise yir gless up high, Let’s toast and hope his name lives on, till a’ the seas rin dry.

“RABBIE BURNS”

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Steak Auld Reekie with Crispy Tatties & Neeps

  • Servings: 4
  • Difficulty: easy
  • Print

Steak Auld Reekie from:  Rampant Scotland: Traditional Scottish Recipes

Fried Tattie & Neeps inspired by: Epicurious

Steak Auld Reekie

Ingredients:

  • Four 8 oz (250 g) fillets of Aberdeen Angus Steak
  • 4 Tablespoons Scotch Whisky
  • 13 fluid ounces (350g) heavy cream
  • 4 oz. (125 grams) grated smoked cheese
  • 1 oz. (25 g) butter
  • Salt and pepper to taste

Directions:

Grill or pan fry the steaks to your preference and keep warm. Pour whisky into a pan (the same one if you are pan frying a sauce pan if you are grilling) and flambé. Add cream and grated cheese and bring to the simmering point. Gently simmer, stirring occasionally until the sauce has been reduced by half. Season with salt and pepper and mix in the butter. When ready to serve, place steaks on top of Crispy Tatties & Neeps panackes and pour sauce over the steaks.

Crispy Tatties & Neeps

Ingredients:

  • 1 large russet potato, washed and peeled
  • 1 yellow turnip or rutabaga
  • 1/2 cup finely chopped onion
  • 3 tablespoons chopped chives
  • 2 large eggs, beaten
  • 1 cup Panko
  • olive oil for frying
  • sour cream and spicy mustard

Directions:

Grate potato and turnip. This can be done by hand or with a food processor. (Lazy me choses the processor every time). In medium bowl combine grated potato and turnip with onions, chives and egg. Mix together.

Heat oil in a skillet. Form tennis ball sized portions of the potato/turnip mixture, using an ice cream scoop and then compact it a bit more with you hands. Transfer potato turnip ball to one hand and with the other grab some of the panko. Place the potato/turnip ball on top of the held panko. With your recently freed hand grab more panko and press down over the top of the potato/turnip ball. Gently place it in frying pan. Push down on ball with a spatula to flatten into a 5″ – 6″ pancake. Now here is what might be the hard part for some of you folks. Don’t touch it for about 5 minutes. Once the 5 minutes has passed and it is golden brown on bottom, turn pancake over and cook for about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining portions.

Enjoy!

Steak Auld Reekie with Crispy Tatties & Neeps brought to you by: Runcible Eats (www.leaandjay.com)


Dundee Cake with Hot Whisky Marmalade

January 20, 2015

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O.k. It seems like corks were just popping on New Year’s Eve and BAM...next thing I know we’ve nearly reached the end of January! Indeed the 25th will be happening this Sunday. So what is the significance of January 25th you might ask. Well, throughout the world, though especially in Scotland, folks will be celebrating with a Burns Night Supper to mark the occasion. Robert Burns, who is regarded as the National Poet of Scotland, was born on that day in 1759. I’m quite a Burns fan myself and will certainly be raising my glass to The Bard this weekend. I have given you some great Scottish recipes in the past in case you might be planning a Burn’s Night Supper of you own. Last year it was Scotch Egg Pie, which is a type of meat pie that has spicy sausage surrounding an inner circle of hard-boiled eggs all wrapped up in a buttery flaky pie crust.

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The year before I shared Cock-a-leekie soup

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 which I served with delicious, crusty Struan. Struan, also known as Celtic Harvest Bread, is thought to have taken its name from a town in Western Scotland called Struanmoor, on the Isle of Skye. It was originally enjoyed once a year as a harvest bread, using whatever grains were available from the previous day’s harvest. This is my absolute favourite bread, so it is almost always available in my house. It toasts up particularly brilliantly.

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The year before that it was Deviled Scotch Eggs.

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And I had also previously given you the traditional Scotch Egg recipe. If you don’t know what Scotch Eggs are, believe me it is time that you find out! Basically it is  a hard-boiled egg encased in sausage and then deep-fried. Good Lord Have Mercy!

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So I have already set the bar pretty high for myself when it comes to Scottish delicacies for your Burn’s Night Supper. Nevertheless, I think I’ve risen to the challenge yet again. This year I’m going to turn my attention from the savory to the sweet. I’ve got a great Scottish dessert I’d like to share with you, Dundee Cake with Hot Whisky Marmalade Sauce. Now I bet that’s got you drooling huh?

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Dundee Cake is a famous traditional Scottish fruit cake which hales from…bet you guessed it already huh? Yup…Dundee. You see, there is a famous marmalade company, Keiller’s, which is located in Dundee and they are credited with developing this recipe in the 19th Century. Actually, there is a chance that although they popularized this cake at that time, the recipe is much older, dating back to the 16th century perhaps. The legend goes that Mary Queen of Scots did not like glace cherries in her cakes. I can’t say I blame her. I think those things are quite suspicious to say the least. So the classic fruit cake recipe was somewhat altered for her and a cake was made without the usual cherries, but with blanched almonds instead.

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Dundee Cake is often served at Christmas time throughout the British Isles, but definitely in Scotland. Indeed, recently the town of Dundee has put in a bid to have Dundee Cake awarded a Protected Geographical Indicator Status from the European Commission. That will prevent anyone who is not from Dundee from selling a cake labeled as Dundee Cake. You know, it is like Champagne. Champagne is only bottled in Champagne France. If it is produced in any other locale, it is not Champagne and needs to be called Sparkling wine. If the Dundee Cake is awarded PGI status, consumers will have 100% guarantee of its authenticity and confidence that they will enjoy all of the unique characteristics that have long been associated with this type of cake traditionally made in Dundee.

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So what is this cake like? Well, it is delicious of course! And don’t even start raising your eyebrows and giving me that “are you kidding me… it is a fruit cake” kind of face. Unlike many fruitcakes you might have encountered in the past that were most likely used as a door stop rather than eaten, this cake is light and buttery with a touch spice and warm citrus notes. Not to mention that it is chock full of juicy, whisky soaked fruit and festooned with circles of almonds.

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Notice I spelled whisky properly here. When referring to Scotch, there is no “e” in whisky. And speaking of whisky, don’t forget that each slice of this moist, rich cake should be served with a generous pour of Hot Whiskey Marmalade Sauce and topped with a dollop of whipped cream. Yum! It will change everything you thought you knew about fruitcakes! I hope I have inspired you to host a Burns Night Supper of your own or at least to raise a wee dram and drink a toast to Scotland’s Favourite Son this Sunday.

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Dundee Cake with Hot Whisky Marmalade Sauce

  • Servings: one 8 inch cake
  • Difficulty: easy
  • Print

recipe slightly adapted from: Epicurious

Ingredients:

For the Cake:

  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon pumpkin pie spice*
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons sugar
  • 2 tablespoons Scotch whisky (plus more for soaking fruit)
  • 1 1/2 teaspoons grated orange peel
  • 3 large eggs
  • 3/4 cup golden raisins
  • 3/4 cup dark raisins
  • 3/4 cup dried currants
  • 1/3 cup chopped candied orange peel (I used mixed candied peel from King Arthur Flour)
  • 2 tablespoons orange marmalade
  • Whole blanched almonds (Can’t find pre-blanched almonds in the store? No problem. See instructions below**.)

For the Hot Whisky Sauce:

  • 2/3 cup orange marmalade
  • 3 tablespoons whisky
  • 4 oranges

Freshly whipped cream for serving.

Directions:

For the cake:

The night prior to baking, place the raisins and currants in a bowl. Pour enough whisky over fruit to cover it. Allow fruit to soak overnight. This is an optional step, but I believe that it not only allows the fruit to plump up a bit, but it gives it a wonderful boozy flavour!

Preheat oven to 300°F. Butter 8-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment paper. You could also use a springform pan or if your 8″ cake round does not have 2″ high sides, line the sides with parchment paper to gain the 2″ height. Sift flour, baking powder, salt, and spice into medium bowl. Using electric mixer, beat butter, sugar, whisky, and grated orange peel in large bowl until fluffy. Beat in eggs 1 at a time. Stir in dry ingredients, then all dried fruits and candied peel. Transfer batter to prepared pan.

Bake cake 1 hour. Remove cake from oven. Brush top with 2 tablespoons marmalade. Arrange almonds around edge, pressing lightly to adhere. Bake cake until tester inserted into center comes out clean, about 20 minutes longer. Cool cake completely in pan on rack. (Can be made 3 days ahead. Cover; store at room temperature.) Turn cake out of pan; peel off parchment. Place upright on plate.

For the Whisky Sauce:

Combine marmalade and whisky in medium saucepan. Cut all peel and white pith from oranges. Working over bowl to catch juices, cut between membranes, releasing orange segments. Add 2 tablespoons orange juice from bowl to saucepan. Stir over medium-low heat until marmalade melts and sauce is heated through, about 5 minutes. Transfer sauce to serving bowl.

Serve cake with warm sauce, orange segments, and whipped cream.

Enjoy!

Dundee Cake with Hot Whisky Marmalade Sauce brought to you by: Runcible Eats (www.leaandjay.com)

*Don’t have pumpkin pie spice?: Pumpkin pie spice is a combination of mostly cinnamon, with some ginger, allspice and nutmeg added into the mix. This recipe only calls for 1/8 tsp. of the spice. You could just add a dash of the above spices and call it a day.

**How to blanch almonds: Take raw unsalted almonds and drop them in boiling water. Allow them to boil for 60 seconds, but no longer. Remove almonds to a colander and rinse them with cold water. Blot them dry with a paper towel. The skins can easily be removed at this point by simply squeezing the almond between your fingers. Let the almonds dry entirely. Voila! You now have blanched almonds ready to use in this recipe.


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