Scottish Black Bun
This has a spicy fruit and nut filling, much like a fruitcake, and is baked in
a casing-lined deep cake pan.
- 2 cups all-purpose flour
- 1/2 teaspoon
- 1/2 cup cold butter
- Ice cold water
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons ground allspice
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- 3 cups seedless raisins
- 3 cups dried currants
- 2 cups blanched almonds, chopped
- 2 eggs
- 1/2 cup brandy
- 1/3 cup milk
- Pastry: In medium mixing bowl, blend flour and baking powder.
- Cut in butter until
mixture resembles cornmeal.
- Add just enough cold water to form pastry into ball.
- On lightly floured board, roll out 2/3 of pastry into a circle large enough to line
lightly greased 8 x 8 x 3-inch square cake pan or an 8 x 3-inch round cake pan,
allowing enough pastry overhanging edge to seal with top crust.
- Chill remaining
dough for top of bun while making filling.
- Filling: In large bowl, mix dry ingredients together.
- Add dried fruit, nuts,
eggs, brandy and milk. Stir to mix well.
- Pack filling into pastry lined pan.
- Roll out remaining pastry to square or circle large enough to cover filling.
Moisten edges with water and seal with bottom crust.
- Prick with fork or make decorative
slashes in top of bun.
- Brush lightly with beaten egg to glaze.
- Bake in 300 degree F oven for 2 1/2 hours or until pastry is brown and cake tester
inserted in centre comes out clean.
- Cool cake in pan for 10 minutes.
- Carefully remove
to rack to complete cooling.
Posted by Olga at Recipe Goldmine Friday Dec 8th, 2006 08:06 pm.
Source: Canadian Living