Some cakes are specific to dates and the traditional Scottish black bun is the cake for New Year here in Scotland. Rich and fruity and just a wee bit different.
Scotland is a land full of traditions and New Year’s Eve, or Hogmanay as we call it holds many of them. Food and drink play a big part in our celebrations and this Black Bun cake is one of the goodies that are on offer on this important night.
Scottish specialties
Black Bun is is one of the many specialties of New Year here in Scotland. Originally it would have been eaten on Twelfth Night but nowadays Hogmanay (New Year’s Eve) is when this brick-like cake is usually wheeled out.
I say brick like not to be derogatory about the weight of the cake (tho it is on the weighty side, no the damn thing does actually look like a brick, a pastry brick. I sprayed mine gold for a festive touch so I like to think of mine as bullion, solid gold bullion!
In his book Picturesque Notes on Edinburgh (1879) Robert Louis Stevenson describes Scot;and’s capital at New Year and makes you realise that it’s not just Paris and French patisseries that can entise with amazing window displays.
‘Currant-loaf is now popular eating in all households. For weeks before the great morning, confectioners display stacks of Scotch bun — a dense, black substance, inimical to life — and full moons of shortbread adorned with mottoes of peel or sugar-plum, in honour of the season and the family affections. ‘ Frae Auld Reekie,’ ‘ A guid New Year to ye a’,’ ‘ For the Auld Folk at Hame,’ are among the most favoured of these devices.’
History of black bun cake
Originally the pastry case was made from an inedible pastry that was just there to protect the cake during the baking process.
It would have been broken off and dumped before the cake was eaten. More recently the pastry has been greatly improved and is now a special feature of this rich dense fruitcake.
Check out these Scottish festive traditions involving food and drink.
Family memories
For me, it was always a very grown-up sort of cake. My Mum would make the black bun in the first week of December every year and set it aside to mature.
It would be ready to make its appearance on Hogmanay as the bells tolled the midnight hour and first footers would be welcomed in.
My brother and I would be allowed to stay up late and would wait in eager anticipation for the black bun and the other gorgeous goodies my mum would have prepared for family and friends who had come to welcome the New Year in.
Ingredients for black bun
Black Bun is a cake with a lot of ingredients, but don’t let that put you off, it actually comes together quite easily and is well worth the effort.
NOTE; For a really festive look you can spray the outside casing with edible gold spray.
How to make Black Bun
First make the shortcrust pastry case (or use ready made shortcrust pastry instead).
Line a loaf tin with the pastry.
Then make the cake filling. Simply bring all the ingredients together all the ingredients and then pack them into the pastry box you have made and add the pastry lid.
Now bake and wait.
How to serve black bun
Whith a glass on whisky of course! Actually Black Bun goes just as well with a cup of tea too.
You can even serve it with cheese on the side or go pudding style and serve your black bun with a scoop of ice-cream.
Happy New Year when it comes.
Karon x
This recipe comes from my book Simply Scottish Cakes and Bakes
Looking for more Scottish baking ideas? Then check these out before you go;
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Black Bun, Scotland’s New Year Cake
Ingredients
Pastry Casing
- 350 g plain flour
- ¼ tsp salt
- 25 g caster sugar
- 175 g butter
- 6 tbsp iced water
Fruit Cake
- 450 g currants
- 450 g raisins
- 175 g candied mixed peel
- 225 g almonds chopped
- 225 g plain flour
- 225 g soft brown sugar
- 2 eggs beaten beaten
- 1 teaspoon each of ground ginger allspice powder, grated nutmeg and cinnamon
- ¼ teaspoon ground black pepper
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 6 tablespoons whisky or brandy
- Milk to bind it together
- Egg yolk for glaze
Instructions
- Preheat the oven to 180C/350F/Gas 4 and grease and line a 2lb (1kg) loaf tin.
- This is a two part process so make the pastry first by sifting the dry ingredients into a large bowl and rubbing in the butter. It is best to chop the butter into tiny pieces and rub in with just the finger tips. Add iced water to form a stiff dough. Wrap in clingfilm and chill for 30 minutes. Flour your work surface and roll the pastry thinly. Press this into the tin ensuring it is evenly distributed, make sure that you have enough left over to make the lid for the top!
- Now on to stage 2, the easy bit; To make the cake filling simply put all the dry ingredients into a large bowl and mix thoroughly, stir in the eggs and whisky and add enough milk to bind it all together.
- Pack it into the pastry case and level off the top. Cover with the remaining pastry to form a lid and seal all edges firmly together. Prick all over with a fork and brush with the egg yolk to glaze.
- Bake for 2 hours at the full heat and then reduce the oven temperature to 140C/275F/Gas 1 and bake for a further 1 hour until the top is golden.
- Let it cool before turning out of the tin.
I love fruitcakes. I think they get a bad rap. This one looks interesting, despite the rather grim name. Happy New Year, Karon. The best is yet to come. You have the power, it is within you. The days are getting longer and your strength and determination will grow along with them.