We were having a weekend away camping on the neighbouring island of Raasay. We needed a cake robust enough to survive the weekend and be carried in our rucksacks whilst out hiking. After a little bit of inspiration courtesy of my Gaelic tutor Weetabix Cake came out favourite.
Weetabix is fruity, tasty, packed full of energy and is nice and robust for rucksack lunches. Even better, it is very easy to make and I had all the ingredients in the pantry! I eat two weetabix and fresh fruit every day for breakfast so I really didn’t have to look very far!
Weetabix Cake
Ingredients
2 Weetabix or supermarket branded wheat breakfast biscuits
150g sultanas or raisins
200g light brown sugar
250ml semi skimmed milk
1 large egg
150g self raising flour
1 teaspoon cinnamon
Method
Into a bowl crumble the weetabix, then add in the sugar, dried fruit and milk and stir together.
Leave to soak for at least a couple of hours or even better over night in the fridge.
Once everything has soaked, heat your oven to 180c fan.
Grease and line a 2lb loaf tin, I used the loaf tin liners as I always have great success removing my loaf from a tin if it’s in a paper liner!
Put all the other ingredients, flour, egg, cinnamon into the fruity mixture and stir together.
When all the ingredients are fully combined pour into the loaf tin.
Bake for 50 minutes, or until a skewer comes out clean.
Leave in the tin to cool for 15 minutes then remove from tin and leave to cool on a wire rack.
Slice and enjoy!
The cake is moist, fruity and has a rubbery rather than crumb texture typical of loaf cakes. Nonetheless it is delicious and perfect for camping or rucksack lunches.
Here’s the view from where I ate my slice! Looking across to the Cuillins of Skye from the summit of Dun Caan on Raasay.
