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|
|30 g||icing sugar|
|For the filling:|
|375 g||chopped sultanas|
|40 g||candied citron peel|
|40 g||candied orange peel|
|100 g||ground almonds|
|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|
|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.