Black bun (Scottish fruit cake)

Black bun (Scottish fruit cake)


Packed full of deliciously fruity flavour, this Scottish fruit cake uses Christmas spices like ginger and cinnamon to give a full-bodied taste. Filled with lemon, orange peel and almonds, add a splash of whisky to give it an extra kick.


For the dough:
400 g Mix C - Mix Pâtisserie
180 g butter
30 g icing sugar
1 whole eggs
1 egg white
60 ml water
For the filling:
375 g chopped sultanas
300 g currants
40 g candied citron peel
40 g candied orange peel
100 g ground almonds
150 g sugar
1/2 allspice
1/2 tsp ginger powder
1/2 tsp cinnamon powder
40 ml Scotch whisky
100 g Mix C - Mix Pâtisserie
1/4 tsp cream of tartar
1/4 tsp baking soda
125 ml buttermilk
1 egg
1 egg yolk
egg white for brushing
coarse sugar for dusting


  • Preheat the oven to 180°C (top and bottom heat setting) and grease a round cake tin (with a width of 26 cm) and dust your worktop with flour.
  • Mix your butter, icing sugar, egg yolk, egg, sifted flour and water together to form a dough.
  • Cover and leave to rest in the refrigerator for 20 minutes.
  • In another bowl, mix the dried fruits, candied fruits, almonds, buttermilk, spices and whisky together and leave to steep for another 20 minutes.
  • Sieve flour, baking soda and cream of tartar over the mixture of fruits.
  • Stir in the whisked egg and egg yolk to the fruit mixture .
  • Roll out two thirds of the dough.
  • Line the base and sides of the cake tin with the rolled out dough (leave approx. 2 cm over the edge of the tin).
  • Pour the mixture into the cake tin, and smooth the surface.
  • Roll the remaining dough over the top of the cake.
  • Brush with lightly whisked egg white.
  • Sprinkle with granulated sugar and bake for approx. 1 hour.
  • like
  • save