Hufsie cake recipe

Hufsie Cake Recipe

Rachel A Davis, the Blogger and Photographer from http://www.vagabondbaker.com/  wrote a fantastic article about the Hufsie cake from Shetland, which she kindly shared with NorthLink Ferries.

Hufsie cake from ShetlandAfter devouring a slice of Hufsie cake during the first week of a month-long summer adventure to Shetland, I looked for it at every cafe, Sunday Tea, and cake stall over the rest of the trip. This light spiced fruit cake is usually baked as a tea loaf and it is delicious sliced and buttered.

Husfie appears on the treat-laden tables of Shetland’s wonderful Sunday Teas. Look out for signs advertising the Buttered hufsie cakeSunday Teas in village halls around the islands over the summer months, they are great community events where you can feast on local home-baking.

Eager to bake this cake myself, I asked around across the islands and discovered that Hufsie cake originates from the island of Whalsay. Generously, I was given a number of different recipes – even including a chocolate one. This recipe is a culmination of the recipes I was given. It can be made with either white sugar or light brown sugar, the latter of which gives a darker loaf.

Ingredients:

200 g dried fruit (I use raisins)
100 g unsalted butter
150 g granulated sugar or light muscovado sugar
200 ml water
2 tsp mixed spice

2 free-range eggs, beaten
225 g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda

Method:

  1. Preheat the oven to 160º C and line a large (900g/ 2lb) loaf tin.
  2. Place the dried fruit, butter, sugar, water and spice into a large pan and gently bring to the boil, stirring occasionally. Simmer on a medium heat, with quite a fast roll, for around 10 to 12 minutes until the mixture turns syrupy and coats the back of a spoon. Try not to rush this step.Hufsie cake from Shetland
  3. Take off the heat and allow to cool: the mixture will thicken further on cooling.
  4. Add the eggs to the cooled batter and beat well.
  5. Combine the flour with the baking powder and bicarbonate of soda, then sift into the batter and fold in without over beating it.
  6. Transfer to the lined loaf tin and bake for around 45 minutes until a cake tester comes out clean.
  7. Cool in the tin. Hufsie cake is best served sliced and generously buttered, and it is even better if left a day before slicing.

Words and photography by Rachel Davis
www.vagabondbaker.com

Share this page
Print this Page
View more articles about the Shetland Islands

More like this:

Shetland Fudge Company: Delicious treats from the islands

Shetland Fudge Company: Delicious treats from the islands

The Shetland Fudge Company is a premium bespoke chocolate company with a huge range of confectionery including fudge, truffles, tablet, Puffin Poo, preserves and gourmet mallow which has been made entirely by hand. From having 3 employees and one ‘peerie’ kitchen when they started this venture, they now have two premises within Lerwick town centre and employ 13 staff members. We caught up with Nicola and Magnus to find out more about the business!

Hillswick Wildlife Sanctuary in Shetland

Hillswick Wildlife Sanctuary in Shetland

The waters around Shetland are well known for attracting a rich variety of marine mammals, but sometimes these animals can find themselves in trouble. Since 1987 Hillswick Wildlife Sanctuary have cared for sick, injured and abandoned seals, otters and cetaceans with a focus on releasing them back into the wild. NorthLink caught up with Jan Bevington, founder of Hillswick Wildlife Sanctuary, to discuss how it all started and how you can get involved.

Island in Focus – Fetlar

Island in Focus – Fetlar

The island of Fetlar makes up one of Shetland's three North Isles, along with Yell and Unst. Fetlar is 7 miles wide and sits to the east of those islands. It is known as The Garden of Shetland because during the summer it is carpeted with wild flowers. Fetlar is also well known for the ancient dyke that divides the island and the Red Necked Phalarope that call the island their home.