Aran Mhuileagan

Seo reasabaidh Ameireaganach a fhuair mi bho charaid dhomh, Cam NicRàth.

Tha am milsean blasta furasta seo air a bhith air bùird latha-fèille nan Crathach bho chionn còrr is leth-cheud bliadhna.  Sùghmhor ’s mar a tha e, dh’fhaodadh cèic a bhith air seach aran – tha e cho blasta le ìm no as aonais, gu h-àraidh fhad ’s a tha e blàth fhathast.

Nochd an tionndadh Gàidhlig anns An Naidheachd Againne  4/2016 (An Comunn Gàidhealach Ameireaganach http://www.acgamerica.org/ )  – mòran taing dhaibhsan cuideachd airson an cead a chleachdadh an seo!

Criathraich ri chèile:

2 chupa min-fhlùir (320 gr)

1 cupa siùcair (200 gr)

1 ½ spàin-tì pùdair-fhuine

½ spàin-tì sòda-fuine

1 spàin-tì salainn

Coimeasg le do mheuran:

2 spàin-bhùird blonaig, m.e. ìm (40 gr)

Cuir ris agus measgaich ri chèile:

½ chupa chnòthan air an gearradh (60 gr)

2 chupa mhuileagan ùra (220 gr), air an gearradh ann an dà leth

½ chupa dearcan-Frangach (40 gr)

Buail aon ugh agus cuir uisge ris (mu 100 ml) gus am bi ¾ chupa agad

Cuir ris seo, agus

Sùgh agus rùsg liomaide

Measgaich gus am bi a h-uil nì tais.

Fuin ann am pana air a ghriseadh aig 350F / 175C fad 1 – 1 ¼  uair a thìde.

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Fresh Cranberry Loaf

Here’s an American recipe I got from my friend Cam MacRae.

This tasty, easy recipe has been a staple on MacRae family holiday dessert tables for over fifty years. Juicy as it is, it could actually be called a cake rather than a loaf – it’s so delicious with butter or without, especially still warm from the oven.

The Gaelic version first appeared in An Naidheachd Againne 4/2016 (magazine of the American Gaelic Society http://www.acgamerica.org/ ) – many thanks to them too for their permission to use it here!

Sift together:

2 cups flour (320 gr)

1 cup sugar (200gr)

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

Rub in:

2 tablesp. shortening, e.g. butter (40 gr)

Add and mix together:

½ cup chopped nuts (60 gr)

2 cups fresh cranberries (220 gr), cut in half

½ cup currants (40 gr)

Beat one egg and add water (c. 100 ml) to make up to ¾ cup

Add this, and

Juice and rind of one lemon

Mix till everything is moist.

Bake in a greased tin at 350F / 175C for 1 – 1 ¼ hours.

 

Note re American cup measures:

An American cup officially holds 240 ml water. If you don’t have a measuring set in US cup units (now available over here – what is the world coming to? 😉 ), use a measuring jug with 240 ml of water to test a suitable mug etc to find one the right size, then use that for everything. That’s what I did.  As ingredients will be lighter (e.g. berries) or heavier (e.g. sugar) in themelves, cupfuls will vary in weight, so for this recipe I also weighed each ingredient, once measured, to get the quantities in grammes, as maybe more practical.