Who needs Mary Berry when Stormont Lodge has their very own baker in residence! Elizabeth Cannon, a resident at the Blairgowrie home, requested baking a Smiddy Loaf – a cake she used to love making. With some help from Activities Coordinator, Katherine, who found a recipe and pulled together the ingredients, Elizabeth baked the loaf. A traditional ‘tea time’ cake that is believed to have originated in the north east of Scotland, the Smiddy Loaf is spicy fruit cake – perfect for with a cuppa. The residents thoroughly enjoyed a slice of Elizabeth’s favourite treat.
If you’re keen to sample some Smiddy Loaf, here is the recipe:
1 cup sultanas
1 cup sugar
1 cup water
1tsp bicarbonate of soda (baking soda)
1tsp mixed spice
2 eggs, beaten
2 cups self raising flour
1. Preheat the oven to 180C (350F). Grease and line two loaf tins with non-stick parchment paper.
2. Place all ingredients, except the eggs and flour, in a saucepan and slowly bring to the boil. Simmer gently for 5 minutes then remove from the heat and allow to cool to room temperature.
3. Beat in the eggs and stir in the flour until combined. Divide the mixture evenly between the two loaf tins then bake in the middle shelf of the preheated oven for 40-45 minutes or until a skewer inserted comes out clean. Leave to cool completely in the tin before removing and slicing.