Ingredients with Measurements:
- 1 lb. raisins
- 1 lb. currants
- 1 lb. sultanas
- 1 lb. mixed peel
- 1 lb. brown sugar
- 1 lb. butter
- 6 eggs
- 1 lb. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground ginger
- 1 tsp. salt
- 1/2 cup whiskey
- 1/2 cup stout beer
- 1/2 cup molasses
Special equipment needed:
- Large mixing bowl
- Electric mixer
- 10-inch cake tin
- Parchment paper
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 300°F.
2. In a large mixing bowl, combine the raisins, currants, sultanas, mixed peel, and brown sugar.
3. In a separate bowl, cream the butter and eggs together with an electric mixer.
4. Add the butter and egg mixture to the fruit mixture and mix well.
5. Sift the flour, baking powder, cinnamon, nutmeg, ginger, and salt together and add to the fruit mixture.
6. Add the whiskey, stout beer, and molasses to the mixture and stir until well combined.
7. Line a 10-inch cake tin with parchment paper and pour the mixture into the tin.
8. Cover the tin with aluminum foil and bake for 4-5 hours or until a toothpick inserted into the center of the cake comes out clean.
9. Remove the cake from the oven and let it cool completely before removing it from the tin.
Time:
Preparation time: 30 minutes
Cooking time: 4-5 hours
Temperature:
300°F
Serving size:
12-16 servings
Nutritional information:
Calories: 580
Fat: 22g
Carbohydrates: 91g
Protein: 7g
Substitutions for ingredients:
- You can substitute the whiskey with brandy or rum.
- You can substitute the stout beer with a dark ale or porter.
- You can substitute the molasses with honey or maple syrup.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the fruit mixture.
- You can add candied ginger or orange zest for extra flavor.
- You can add a layer of marzipan or icing on top of the cake.
Tips and tricks:
- Soak the fruit mixture in the whiskey and stout beer overnight for a richer flavor.
- Use a slow cooker to bake the cake for a more even and moist texture.
- Wrap the cake in parchment paper and aluminum foil to store it for up to a month.
Storage instructions:
Store the cake in an airtight container at room temperature for up to a month.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 300°F for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar for a festive look.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a cheese platter.
Troubleshooting advice:
If the cake is too dry, brush it with a simple syrup made of equal parts sugar and water.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cake in an airtight container to prevent contamination.
Food history:
Black Bun Fruit Cake is a traditional Scottish dessert that dates back to the 16th century.
Flavor profiles:
The cake has a rich and fruity flavor with hints of whiskey and spices.
Serving suggestions:
Serve the cake as a dessert or as a festive treat during the holidays.
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Region: Scottish