Black bun (Scottish fruit cake)

Black bun (Scottish fruit cake)

Tags: Vegetarian Cakes | Cookies World cuisine
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This Scottish fruit cake has a luxurious filling of candied orange and lemon peel and almonds. Festive spices such as allspice, ginger and cinnamon and a good shot of whiskey give it a bit of a kick.

Ingredients

For the dough:
400 g
180 g
butter
30 g
icing sugar
1
whole egg
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
½
allspice
½ tsp
ginger powder
½ tsp
cinnamon powder
40 ml
Scotch whisky
100 g
¼ tsp
cream of tartar
¼ tsp
baking soda
125 ml
buttermilk
1
egg
1
egg yolk
egg white (for brushing)
coarse sugar for dusting

Preparation

  • Grease the cake dish with oil. Knead the butter, icing sugar, egg yolk, egg, flour and water into a dough.
  • Cover and let it rest for 20 mins in a refrigerator.
  • Mix the dried fruit, candied fruit, almonds, buttermilk, spices and whisky and leave to soak for a further 20 mins.
  • Sieve the flour, sodium carbonate and cream of tartar over the fruit. Stir in the whisked egg and egg yolk.
  • Roll out two thirds of the dough and cover the base and sides of the cake dish with it (leave approx. 2 cm as a protruding edge.)
  • Put the filling into the dough-filled dish, and brush the upper surface smooth. Roll out the rest of the dough and cover the cake with it.
  • Brush with gently beaten egg white. Sprinkle with icing sugar and bake for approx. one hour at 180°C.

At a glance

Preparation time
60 min
Cooking time
60 min
Difficulty
medium

Nutritional information

per 100g
protein 3g
fat 11g
carbs 56g
kcal 336
kj 1412
Products in this recipe