Munchie Monday: Louisa Macculloch’s Scotch Cake

Many of the recipes in Louisa Macculloch’s (1785-1863) cookbook reflect the family’s origin in Great Britain. The recipe for Scotch cake may be one that reflects George Macculloch’s (1775-1858) Scottish heritage.

Scotch cake shares some similarities with shortbread. One of the earliest recipes for Scottish shortbread was published in a cookbook dating to 1735. Other traditional desserts enjoyed in Scotland include varieties of fruit cake such as Dundee cake, Scotch bun, or clootie dumplings and petticoat tails, which are similar to Shrewsbury cakes.

Original Recipe: Scotch Cake

Rub ½ pound butter into 1 lb. flour. Mix in 1 lb. sugar and a tablespoon of cinnamon. Stir into a dough with 3 nice beaten eggs and a teaspoonful of soda dissolved in a little water. Roll out. Cut in cakes.

Adapted Recipe: Scotch Cake

2 sticks of butter, softened

4 cups of flour

2 cups of sugar

1 tablespoon of cinnamon

3 eggs

1 teaspoon of baking soda

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. In a separate bowl mix three eggs. In another bowl sift flour and baking soda. Add a third of the sifted flour and half of the egg mixture to the creamed butter and sugar. Add cinnamon. Add remaining sifted flour and egg. Roll out dough on a floured board to about ½ inch thickness and cut with either a cookie cutter or knife. Bake on a greased cookie sheet for 10-12 minutes or until slightly brown on the edges. Let cool. Makes 4 dozen.

Resources:

For more traditional Scottish recipes visit: https://www.tasteatlas.com/most-popular-desserts-in-scotland