Prepare to be transported to the misty highlands of Scotland with this legendary black bun - a dense, fruit-packed delicacy that's more than just a cake, it's a slice of Scottish heritage! Imagine a dessert so rich and complex that it tells a story in every bite, soaked in whiskey and bursting with dried fruits, this traditional treat is not just a recipe, but a cultural experience that has been passed down through generations of Scottish bakers.
Prep Time: 45 mins
Cook Time: 2 hrs
Total Time: 2 hrs 45 mins
Cuisine: Scottish
Serves: 10 servings
Ingredients
- 1 cup mixed dried fruit
- 1 cup currants
- 1 cup raisins
- 1 cup whiskey
- 1 teaspoon mixed spice
- 2 cups all-purpose flour
- 1/2 cup butter
- 1 cup brown sugar
- 2 large eggs
- 1/2 teaspoon baking powder
Instructions
- Begin by soaking the mixed dried fruit, currants, and raisins in whiskey overnight in a covered bowl. This will help the fruits absorb the whiskey and become plump and flavorful.
- Preheat the oven to 325°F (165°C) and line a 9-inch loaf pan with parchment paper, ensuring the paper extends slightly above the pan edges for easy removal.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, using an electric mixer or wooden spoon.
- Beat the eggs into the butter-sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next.
- In a separate bowl, sift together the all-purpose flour, mixed spice, and baking powder to ensure even distribution of the dry ingredients.
- Gently fold the dry ingredients into the wet mixture, creating a smooth batter. Be careful not to overmix.
- Drain any excess whiskey from the soaked fruits and fold them into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Place the pan in the preheated oven and bake for approximately 2 hours. To test doneness, insert a skewer into the center - it should come out clean when the cake is fully baked.
- Remove from the oven and allow the black bun to cool completely in the pan before carefully lifting out using the parchment paper.
- Once cooled, wrap the black bun in parchment paper and then in foil. Traditional Scottish practice suggests letting it rest for several days to enhance the flavor before serving.
- Slice thinly and serve with a traditional Scottish whiskey or tea for an authentic experience.
Tips
- Whiskey Soak: The secret to an authentic black bun is patience. Allow your fruits to soak overnight to maximize flavor absorption and create a truly memorable texture.
- Mixing Technique: When combining wet and dry ingredients, fold gently to maintain the cake's dense, traditional consistency. Overmixing can lead to a tough texture.
- Baking Precision: Use a low, slow baking temperature to ensure the cake cooks evenly without burning. The 325°F (165°C) temperature is crucial for achieving the perfect result.
- Aging Enhances Flavor: Authentic Scottish black bun actually improves with age. Wrap it tightly and let it rest for a few days before serving to allow the flavors to meld and deepen.
- Serving Suggestion: Slice thinly and pair with a good Scottish whiskey or a strong cup of tea to truly capture the essence of this traditional delicacy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
