Scottish Black Bun
- Ready In:
- 3hrs 15mins
- Ingredients:
- 23
- Yields:
-
1 loaf fruitcake
ingredients
- 2 1⁄2 cups flour
- 12 tablespoons cold butter
- 1 tablespoon icing sugar
- 2 egg yolks
- 2 tablespoons ice water
- 2 1⁄2 cups chopped raisins
- 2 1⁄4 cups currants
- 1⁄2 cup dried mixed peel
- 3⁄4 cup chopped blanched almond
- 2⁄3 cup icing sugar, plus
- 1 tablespoon icing sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 tablespoons whiskey
- 2⁄3 cup flour
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon baking soda
- 1⁄2 cup buttermilk
- 1 egg, plus
- 1 egg yolk, beaten
- 1 egg white, beaten
- 1 teaspoon granulated sugar
directions
- Brush a bread pan lightly with vegetable oil or shortening.
- In a food processor add the flour, cold butter and sugar.
- Process for 10 seconds or until mixture is fine and crumbly.
- Add yolks and water, processing for 15 seconds or until mixture forms a soft dough.
- Remove blade, cover with plastic wrap and place in the fridge for 20 minutes.
- Preheat oven to 350 degrees.
- In a large bowl combine raising, currants, peel, almonds, sugar, spices and whiskey.
- Stir to evenly coat.
- Sift flour, cream of tartar and baking soda over fruit mixture.
- Stir to coat.
- Add milk, egg and extra egg yolk.
- Using a wooden spoon mix until well combined.
- Roll out 2/3 of the pastry into a rectangle.
- Line the bottom and sides of prepared bread pan.
- Spoon fruit filling firmly into lined pan, smoothing surface.
- Roll out remaining pastry.
- Brush edge of pastry and fruit filling with the lightly beaten egg white.
- Place pastry lid over fruit.
- Pinch or flute edges.
- Brush the top of pastry with remaining egg white.
- Sprinkle with the granulated sugar.
- Bake for 1 hour.
- Reduce heat to 325 degrees and continue to bake for another 1 and 1/2 hours.
- Remove and cool in tin.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois