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Blac Bun (Good Housekeeping)

A community recipe by macrobbo3

Not tested or verified by Nigella.com

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Introduction

Heavy fruit cake encased in pastry.

Ingredients

Serves: 0

Metric Cups

340 grams flour
1 pinch of salt
1 teaspoon baking powder
170 grams butter
28 grams caster sugar
water (cold to make a stiff paste)
1 egg (to glaze)
⅞ kilogram sultanas (or raisins)
⅞ kilogram currants
113 grams orange peel (chopped)
227 grams almonds (chopped)
½ kilogram flour
227 grams caster sugar
2 teaspoons ground cinnamon
2 teaspoons allspice
2 teaspoons ground ginger
2 teaspoons bicarbonate of soda
2 teaspoons cream of tartar
2 eggs
whiskey (a little)
175 millilitres whiskey (optional)

12 ounces flour
1 pinch of salt
1 teaspoon baking powder
6 ounces butter
⅞ ounce superfine sugar
water (cold to make a stiff paste)
1 egg (to glaze)
2 pounds golden raisins (or raisins)
2 pounds Zante currants
3⅞ ounces orange peel (chopped)
8 ounces almonds (chopped)
⅞ pound flour
8 ounces superfine sugar
2 teaspoons ground cinnamon
2 teaspoons allspice
2 teaspoons ground ginger
2 teaspoons baking soda
2 teaspoons cream of tartar
2 eggs
whiskey (a little)
6 fluid ounces whiskey (optional)

Method

Blac Bun (Good Housekeeping) is a community recipe submitted by macrobbo3 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

this should be made several weeks at least before it is to be eaten (by tradition, at Hogmanay)

grease a 9-inch cake tin and make the pastry in the usual way

roll out thinly and line the tin with it, reserving enough to cover the top

prepare the fruit, peel and nuts for the filling, then put all the ingredients into a large bow and mix, using just enough milk to moisten and mixing with the hands; add whisky if liked

turn the mixture into the lined tin, damp the edge of the pastry and cover with the rest of the dough; prick all over with a fork and brush with beaten egg

bake for 3 - 3.5 hours in a moderate oven (350F, mark 4)

cover with brown paper during the cooking if the pastry becomes too brown

that is the recipe exactly as written. I used a 9-inch square tin and over the weeks added quite a bit more whisky