Customers find it nearly impossible to walk past this cake without buying a piece and yet they are always amazed by how delicious it tastes. Bursting with fruit, it is made with love by the chef team in the Holyroodhouse kitchen, who soak it in orange juice and whisky for two full days, ensuring that it is beautifully moist and full of flavour.
The cake has "followed” head chef Mike around for the past ten years. It began as a mini canapé-sized cake, circulated at events. Back then, it was served with a malt whisky cream, which has now been adapted to the whisky glaze.
Not only is the cake delicious, but it is also virtually fat free – no wonder customers so often ask for the recipe. It uses no eggs, sugar or butter. It is also surprisingly easy to make.
The cake tells its own story but Holyroodhouse staff love telling customers "it’s almost good for you, so how can you resist?!"
…with a cup of Tea Palace English breakfast tea.
300g mixed peel
300g chopped glacé cherries
600ml orange juice
600g self raising flour
Good splash of malt whisky
75g apricot jam