Black bun (Scottish fruit cake)

Black bun (Scottish fruit cake)

Tags: Vegetarian Cakes | Cookies World cuisine
1
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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
calories 336
kj 1412
Products in this recipe