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By Marian ArmitageApril 1st 2025
Marian Armitage

If you live in Whalsay then this type of cake is a huffsie; in the Ness, South Mainland - then a similar mixture is called a doofie.

From a teaching text book point of view there are 4 main methods of cake making: the creaming method – used for the classic Victoria Sponge and sometimes now made by the all-in-one method; the rubbing in method – used for plain fruit loaf and scone type mixtures; the whisking method – for swiss rolls and fruit flans, and sometimes referred to as a ‘fatless’ sponge and the melting method – traditionally for gingerbread. Each of these methods has its peculiarities and correct order of doing things.

This cake is really easy – and uses minimal equipment. It may not be the lightest as no air is beaten in so it relies on the ‘chemical’ raising agent however it tastes really good and keeps well. It is usually made as a loaf.

All you need is a saucepan. It uses the unglamorous sounding boiling method which is an extension of the melting method. It makes a much more economical type of cake and is much plainer than others. The dried fruit used can be soaked in cold tea hence the name- tea loaf- or fruit juice, which adds moisture. It is really good ‘ klined’ with butter at teatime.

Marian Armitage's Huffsie

Course: Dessert
Prep Time: 20 minutes
Cook Time: 45 minutes


Ingredients:

  • 200g self raising flour
  • 1 level 5ml teaspoon baking powder
  • 2 level 5ml teaspoon spice – your choice
  • 2 eggs
  • 100g soft brown sugar
  • 100g butter
  • 200g mixed dried fruit
  • 1 tablespoon treacle​​​​

Instructions:

  1. Light the oven to 150°C and grease and line a 2 lb loaf tin
  2. Weigh the flour, spices and baking powder and set aside. Lightly beat the eggs in a small bowl.
  3. Put the sugar, butter, treacle and fruit into a large saucepan and bring to the boil slowly.
  4. Boil for 2-3 minutes watching all the time. Remove from the heat and cool a little.
  5. Add the eggs and beat well and lastly the flour mixture.
  6. Transfer immediately to the prepared tin and cook for 45 minutes until well risen and golden and a skewer (or maakin’ wire) comes out clean. Cool in the tin.
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The Doofie is made of similar proportions of ingredients and Mrs Pat Leslie, another expert baker from the Ness in the South Mainland of Shetland told me that she remembered as a young girl – 75 years ago- visiting relations in Levenwick and a doofie mixture being cooked in a deep straight sided cast iron Dutch Oven which rested in an open peat fire.

The particular cake included treacle, spices and a little fruit and she recalled how very good it was. The flat top on the lid also had ‘lowin paets’(peats which are alight) placed on top therefore surrounding the mixture with the heat source.