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 Scottish Black Bun Recipe - Food.com
butter, egg yolks, egg whites, icing sugar, candied peel, bicarbonate of soda, almond, cinnamon, dried ginger, allspice, raisin, currant (zante), eggs, cream of tartar, sugar, whisky, buttermilk, water, flour
When I was in Scotland I was told this would keep for up to 1 year, like a good fruitcake. It should be made at least 1 month before serving.
Serving Size: 1 (2610) g Servings Per Recipe: 1 AMT. PER...
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| Mrs. Schmidt's Marble Kugelhuph Recipe - Food.com
butter, egg yolks, egg whites, icing sugar, baking powder, sugar, cocoa powder, lemon juice, buttermilk, flour
This is a wonderfully moist, light cake with a hint of sweetness. A simple dusting of icing sugar is all that's needed to decorate.
Serving Size: 1 (84) g Servings Per Recipe: 8 AMT. PER SERVING...
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 Spiced Caramel Roulade with Ginger Cream
butter, icing sugar, crystallized ginger, caramel, bicarbonate of soda, oil, vanilla extract, cloves, cinnamon, cardamom, dried ginger, sweet potato, eggs, salt, baking powder, sugar, double cream, buttermilk, flour
1) Position a rack in the centre of the oven and preheat to 180C/Gas 4. Lightly grease, then line a 33 by 45cm jelly-roll pan with parchment or waxed paper. (Let the paper come up the long sides by ab...
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