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Scottish Black Bun Fruit Cake
A traditional recipe for a rich fruit cake baked in pastry and served on Hogmanay (New Year's Eve)
Ingredients
For the pastry
- 225 grams plain flour (all-purpose)
- 50 grams butter
- 60 grams solid vegetable fat (shortening)
- 1 teaspoon baking powder
- 2 tablespoon cold water (approximately)
For the cake
- 500 grams raisins
- 600 grams currants
- 75 grams mixed peel chopped
- 115 grams almonds chopped
- 175 grams plain flour (all purpose)
- 115 grams light brown sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1 tablespoon brandy
- 1 large egg beaten
- 75 millilitres milk
Instructions
For the pastry
- Make the shortcrust pastry by putting the fats, flour and baking powder in a food processor and processing until it resembles fine breadcrumbs.
- Add the cold water and pulse to bring the mixture together. Add a little more cold water if the pastry mixture still seems dry.
- Remove from the food processor. Knead only very lightly, then wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.
- Remove from the fridge and divide the dough. You will need 3/4 of the dough fto line the tin and a 1/4 to make the lid.
- Roll out the larger piece of dough into a large rectangle, big enough to line the loaf tin and leave a 3-4 cm of pastry around the rim.
- Grease the loaf tin and line with the pastry.
For the cake
- Preheat the oven to 160C (325F.)
- Put all the dry ingredients in a large bowl and mix them together to evenly combine.
- Stir in the brandy, most of the beaten egg (keep a little back for glazing), and enough milk to moisten the mixture. It should be moist but not very wet and sloppy
- Put the mixture into the pastry-lined loaf tin. Roll out the remaining pastry and cover the cake mixture. Crimp the edges and prick the lid with a fork.
- Brush the top with the remaining egg mixed with a little water.
- Bake for approximately 2 hours 45 minutes. I recommend checking after 2 hours 30 minutes because all ovens are slightly different. Check by inserting a skewer which should come out clean if the cake is baked. If not then return it to the oven and check again after 15 minutes.
- If the pastry begins to brown too much, cover the top loosely with foil.
- Remove from the oven and leave to cool for 30 minutes in the loaf tin. Then remove from the pan and cool on a wire rack.
- When completely cool. Wrap in baking parchment and foil and store in a cool dark place for up to 6 weeks to allow the cake to mature.
Notes
You can eat the Black Bun as soon as it has cooled. However, it will improve if you make it in advance and leave for 4-6 weeks to mature.
To make the pastry without a food processor
Chop the fats into the flour and baking powder with a blunt knife, then use your finger to rub the fats into the flour until it resembles breadcrumbs. Add the water as per the recipe and bring the pastry together with a blunt knife and your hands.Nutrition
Calories: 352kcalCarbohydrates: 68gProtein: 6gFat: 9gSaturated Fat: 2gCholesterol: 15mgSodium: 39mgPotassium: 617mgFiber: 5gSugar: 29gVitamin A: 104IUVitamin C: 3mgCalcium: 80mgIron: 3mg