Description
A rich and spiced fruitcake encased in a crisp pastry shell, Scottish Black Bun is a festive treat traditionally enjoyed during Hogmanay (New Year’s Eve). Packed with dried fruits, warm spices, and a hint of whisky, this dense cake is a true taste of Scotland’s heritage.
Ingredients
Scale
For the Pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice-cold water
For the Filling:
- 2 cups mixed dried fruit (raisins, currants, sultanas)
- 1/2 cup chopped almonds
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1 tablespoon black treacle (or molasses)
- 1/4 cup whisky (or strong tea)
- 1 egg (for brushing)
Instructions
-
Prepare the Pastry:
- In a large bowl, mix the flour and salt.
- Rub in the cold butter until the mixture resembles breadcrumbs.
- Gradually add cold water and mix until a dough forms.
- Wrap and chill for 30 minutes.
-
Prepare the Filling:
- In a bowl, mix the dried fruit, almonds, sugar, spices, treacle, and whisky.
- Stir until well combined and let sit for 15 minutes.
-
Assemble the Cake:
- Preheat oven to 325°F (160°C).
- Grease and line a loaf tin with parchment paper.
- Roll out two-thirds of the pastry and line the loaf tin, leaving excess over the edges.
- Spoon in the fruit mixture, pressing it down gently to pack it tightly.
- Roll out the remaining pastry and place it on top.
- Seal the edges, trim the excess, and prick the top with a fork.
- Brush with beaten egg.
-
Bake:
- Bake for 2 hours, until golden brown.
-
Cool & Serve:
- Let it cool completely before slicing.
- Best served in thin slices with tea or whisky.
Notes
- Traditionally eaten at Hogmanay, but delicious year-round.
- Store in an airtight container for up to two weeks.
- For a deeper flavor, soak the dried fruit in whisky overnight.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Cake, Dessert
- Method: Baked
- Cuisine: Scottish
