Fraughan Sunday Cake

Fraughans or bilberries are what the Irish would call wild blueberries.

They are very abundant in parts of Ireland, we here in the State would have the closest comparison would be our Huckleberries.  But with Huckleberries hard to find in parts of the U.S. my recommendation would be to use wild blueberries, which tend to be smaller and sweeter in taste than their non-wild relations.  If in a pinch to find wild, regular blueberries will do.  But if you aren’t opposed to not using fresh berries I highly recommend the frozen wild blueberries Boreal or otherwise, available at Trader Joe’s grocery stores.

Another menu suggestion:

While Ireland in the summer can get hot, they usually don’t experience the extreme high temperatures that we “yanks” do.  So if firing up the oven is just more than you can bear, let me suggest a cooler dessert option for your Lughnasa celebration.  A simple dish of fresh berries served with a dollop of fresh whipped cream can be just as satisfying and traditional as its baked counterpart.

Serves 8-10

2 cups self-rising flour*
1 1/2 cups granulated sugar
1 1/2 sticks (3/4 cup) of unsalted butter, Kerry Gold
1 cup fraughans or wild blueberries or huckleberries
2 eggs, beaten
3 tbsp milk

Fraughan Cream
6 fl. oz whipping cream
1/2 cup fraughans or wild blueberries or huckleberries
1 tbsp granulated sugar

To Make the Cake:

Pre-heat oven to 350°F

Butter a 7-inch round cake pan, you can use an 8 or 9 inch pan if you don’t have a 7 inch one available, the cake won’t turn out as thick, but otherwise it will be the same.

Cream together the butter, sugar, until light and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of flour with the last of the eggs. Sift the remaining flour and mix, adding enough milk to produce a stiff mixture.  The batter will be VERY thick, but that is as it should be. Gently stir in the berries, ensuring they are evenly distributed through the mixture.  Transfer to the prepared pan and spread the batter around evenly with a spatula being sure to smooth out the surface before placing in the oven. Bake for 1 hour.
Remove from the tin. Allow to cool on a rack for 1-2 hours before serving.

To Make the Cream:
Place the berries in a bowl and mash into a juicy pulp.

In a separate bowl whip the cream and sugar until stiff; fold in the berry pulp and chill before serving.

The cake can be sliced and served with a dollop of the berry cream.


One thought on “Fraughan Sunday Cake

  1. Pingback: Lughnasa | Historic Hostess

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