Black Bun (Scottish New Year Cake)

Scots' Black Bun is a New Year's tradition starting in December and crowning our festive season.

Ingredients

500g plain flour
250g butter
250g brown sugar
500g mixed dried fruit (raisins, currants, sultanas)
100g chopped mixed peel
100g chopped almonds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon ground cloves
2 eggs
2 tablespoons whisky (or more if you want to overinfuse the berries in whiskey)
1 teaspoon baking soda dissolved in 2 tablespoons milk
For the pastry:

500g plain flour
250g butter
1 egg yolk
Cold water, as needed

 

Traditionally, it's made in late summer and allowed to mature in a cool place until New Year's. Unlike Stollen or other Christmas bakes, Black Bun is often associated with Hogmanay, the Scottish New Year celebration. As a family, we begin making the cake in early December, marking the start of our holiday festivities. 

Directions

Step 1

Preheat the oven to 160°C (320°F). Grease a round cake tin or line it with parchment paper.

Step 2

Mix the flour and butter in a large bowl until it resembles breadcrumbs. Add sugar, dried fruit, mixed peel, almonds, and spices. Mix well.

Step 3

Beat the eggs and whisky together, then add to the dry ingredients. Mix thoroughly.

Step 4

Add the baking soda dissolved in milk to the mixture and combine until it forms a stiff dough.

Step 5

For the pastry, rub the butter into flour until it resembles breadcrumbs. Add egg yolk and enough cold water to form a dough.

Step 6

Roll out two-thirds of the pastry to line the cake tin, ensuring it covers the sides.

Step 7

Fill the lined tin with the fruit mixture, pressing it down evenly.

Step 8

Roll out the remaining pastry to make a lid for the cake. Place it over the fruit mixture and seal the edges.

Step 9

Make a few small holes in the pastry lid with a fork.

Step 10

Bake in the oven for 2-3 hours until the cake is firm and golden brown.

Step 11

Allow the Black Bun to cool completely in the tin before removing and slicing.

Step 12

Serve on Hogmanay (Scottish New Year's Eve) and enjoy!