Come Home from Vacation Cake
What do you make when you go on vacation for over a week and don’t have any eggs in the house when you get back??? Would it matter if you came back from Scotland and you came back with a head filled with memories of windswept kilt-clad, brogue-sounding, Nessie spotters?
Well…it mattered to us. While in Scotland, we found a fabulous book of old-tyme Scottish recipes..one of which evoked memories of the 6th grade chemistry that we actually remember! (***hint***Think volcano science fair project and we’ll be on the same page really quickly!)
This bad boy puffs up before and during baking, but it stays a dense cake…go figure – we didn’t count on a magic cake, too! The Scots are very sweet people, but this is not a sweet cake. We garnished with toasted sweetened coconut, but it would also be good drizzled with a semi-sweet or white chocolate or a light glaze.
At any rate, you would never know that this did not contain eggs. It’s fabulous. Try it while you dance a Scottish jig (with or without a pint or the haggis!)
Ciao for Now!
V & K
- 2 3/4 cup self-rising flour
- 1 stick butter, softened but not to room temperature
- 8 oz raisins
- 2 tsp almond extract
- 1 cup granulated sugar
- 1 cup milk
- 3 tsp vinegar
- 1 tsp baking soda
Preheat oven to 350.
Grease and line an 8-inch round cake pan.
Sift the flour into a mixing bowl and, using a pastry cutter, cut in the butter until the mixture resembles breadcrumbs. Add in the almond extract, and sugar. Mix Well.
In a separate bowl, combine the milk and vinegar, mixing well. Add in the baking soda, then add the liquid to the dry mixture and mix well together. The mixture will puff up like magic.
Just keep folding/stirring until the flour is all combined. Pour the batter into the cake pan and bake for 1 hour or until a skewer inserted into the cake comes out clean.
Leave to cool in the pan for 5 minutes and then turn out to a wire rack.