Ingredients with Measurements:
- 500g all-purpose flour
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground black pepper
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 250g unsalted butter, softened
- 250g dark brown sugar
- 2 large eggs
- 200ml treacle
- 200ml stout or dark beer
- 200g candied orange peel
Special equipment needed:
- 9-inch cake tin
- Parchment paper
- Mixing bowls
- Electric mixer
- Wooden spoon
- Whisk
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 170°C/325°F/gas mark 3. Grease a 9-inch cake tin and line it with parchment paper.
2. In a mixing bowl, combine the flour, salt, cinnamon, ginger, nutmeg, allspice, black pepper, baking powder, and bicarbonate of soda.
3. In another mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. In a small saucepan, warm the treacle and beer together until the treacle has melted.
5. Add the dry ingredients to the butter mixture, alternating with the treacle mixture, until everything is well combined.
6. Fold in the candied orange peel.
7. Spoon the mixture into the prepared cake tin and smooth the surface.
8. Bake in the preheated oven for 2-2 1/2 hours or until a skewer inserted into the center of the cake comes out clean.
9. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-2 1/2 hours
Temperature:
- Preheat the oven to 170°C/325°F/gas mark 3.
Serving size:
- Serves 8-10 people.
Nutritional information:
- Calories: 600 per serving
- Fat: 25g
- Carbohydrates: 90g
- Protein: 7g
Substitutions for ingredients:
- You can substitute the stout or dark beer with coffee or water.
- You can use any other candied fruit peel instead of orange peel.
Variations:
- You can add chopped nuts or dried fruit to the mixture.
- You can add a glaze or icing on top of the cake.
Tips and tricks:
- To prevent the cake from sticking to the tin, grease the tin well and line it with parchment paper.
- To make the cake more moist, wrap it in cling film and leave it for a day before serving.
- You can also serve the cake with whipped cream or ice cream.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the cake, wrap it in foil and place it in a preheated oven at 180°C/350°F/gas mark 4 for 10-15 minutes.
Presentation ideas:
- Dust the cake with icing sugar before serving.
- Serve the cake on a cake stand with a doily underneath.
Garnishes:
- You can garnish the cake with fresh orange slices or candied ginger.
Pairings:
- Serve the cake with a cup of tea or coffee.
Suggested side dishes:
- Serve the cake as a dessert after a meal.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too moist, you may have added too much liquid. Try reducing the amount of liquid next time.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Black Bun is a traditional Scottish cake that dates back to the 16th century. It was originally made for Hogmanay (New Year's Eve) and was considered a luxury item because of the expensive ingredients used.
Flavor profiles:
- The Black Bun has a rich, spicy flavor with a hint of bitterness from the stout or dark beer.
Serving suggestions:
- Serve the cake on a plate with a dollop of whipped cream or ice cream.
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Region: Scottish