The perfect sailor’s cake – bless you Rachel

I have been forumming about cakes recently

YBW 

and

cruising anarchy

 

It seems that a heavy fruit laden immortal cake is best

 

two slices means that you do not have enough room for supper

 

and the other day I got a pressie

 

 

This is about Dylan Winter's Blog, The sailing Gourmet. Tags:

5 Responses to “The perfect sailor’s cake – bless you Rachel”

  1. 10 May, 2013 at 5:07 pmdylan winter says:

    So, the recipe.

    It’s a little bit tricky as I don’t exactly use one. I mean, it’s broadly
    based on a Dundee Cake, but Dundee cake purists would not recognise it as
    such. And it largely depends what’s in the cupboard at the time of making.
    But, as far as I remember, here’s what was in yours:

    * 6oz butter
    * 6oz sugar
    * 3 eggs
    * 8oz flour
    * a couple of teaspoons of ground cinnamon
    * a couple of teaspoons of ground nutmeg
    * a teaspoon of ground ginger
    * a couple of tablespoons of ground almonds
    * a couple of tablespoons of flaked almonds
    * a tablespoon(ish) of golden syrup (How does anyone actually measure
    golden syrup? I just pour it out and hope…)
    * about a pound and a half of dried fruit (sultanas and currants)
    * about half a pound of glace cherries
    * a slug of whisky/brandy/the strange liqueur you brought back from
    holiday last year
    * whole almonds for decorating the top

    Use a round cake tin 8 inches in diameter, lined with greaseproof paper or
    (even better) a pre-cut paper cake liner.

    1. Mix the butter & sugar together. (I “soften” the butter in the
    microwave, as our house is always cold, but am bad at timing so it usually
    melts completely, which actually makes it much easier to mix with the sugar.
    You can use any kind of sugar except icing sugar, but the darker the sugar
    the darker the cake. I think you got “soft brown sugar”.)

    2. Mix in the eggs, flour and spices. (I add them all in together, as
    that way I don’t curdle the eggs.) Then add in the ground and flaked almonds
    and the golden syrup.

    3. Now add in about a pound and a half of dried fruit (I use sultanas
    and currants because I prefer them but raisins work just as well) and at
    least 8oz of glace cherries, cut in half. Then add a biggish slug of whisky
    (or brandy if you prefer – anything alcoholic really), mix well and spoon
    carefully into your lined cake tin.

    4. Roughly level it off and the decorate with whole almonds. (I freely
    admit that I go a bit overboard at this point as I find the squidging
    sensation of pushing the almonds slightly into the cake mix therapeutic. And
    it’s fun making pretty patterns. But random almond scattering seems to be
    equally acceptable.)

    5. Bake in a pre-heated oven at gas mark 3/325f/160c for 30 minutes and
    then turn the oven down to gas mark 2/300f/150c for a couple of hours, or
    until the cake looks cooked – i.e. it’s firm to the touch and the sides have
    shrunk away from the sides of the tin. It’s best to put some greaseproof
    paper/tin foil on the top of the cake for the first 30 minutes, so that the
    top doesn’t get too brown.

    Be warned: it can sometimes take much longer than this to
    cook (especially in our unheated, very well ventilated kitchen in Yorkshire
    in the winter). If you need to go out, you can always turn the oven off
    after a couple of hours and leave the cake to carry on cooking with the
    residual heat.

    6. Once cooked, take it out of the oven, let it cool, wrap and keep for
    at least two days before eating – this honestly DOES make it taste better.
    If well wrapped up, it should keep for several weeks.

    Having said that, I don’t think ours has ever lasted more
    than 10 days…

    All the best,

    Rachel

    PS: I actually think that Christmas cake would be an even better cake for
    sailing, but you’ll have to wait six months before sampling that.

  2. 12 May, 2013 at 9:36 amPaul Mullings says:

    Sharing the love,a wonderful gift Rachel,Thanks.

  3. 30 May, 2013 at 7:48 amRon says:

    Ah, just wot I need, Sailor’s Cake.
    Brilliant.

  4. 30 May, 2013 at 9:37 amdylan winter says:

    all you need is a loving woman to make one for you

  5. 30 May, 2013 at 12:24 pmWarren says:

    Just perfect, cake and cruising are a must have.great idea Rachel I always get a proper cake
    When somebody comes over from GB.
    Unfortunately there is a tired joke about Christmas fruit cakes here (us) that they just get regifted every year and there are no new cakes made. The only fruit cake available here is a heavily candied cake that for a purest is just not the same.
    I knew there was a reason Britain got rid of its colony!
    They don’t know what they are missing ……
    Warren

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