Black Bun - Scottish Hogmanay Cake

[@elisabethmcgregor3833]

About 10 years ago my husband told me about his grandmother's Xmas time fruit cake that had "a lot of pepper in it". I did some research, developed a recipe and I've been making it ever since. Sometimes I just use whisky and sometimes just brandy. This year I used whisky and sherry. I've also used van Der hum, an orange liqueur here in South Africa. I only put pastry top and bottom and it's always turned out amazing. Everyone loves it.

[@geoffsbakingblog]

Hi Elisabeth. Your cake sounds wonderful. I am not surprised everyone enjoys it so much.

[@susannicholson9899]

From this Scottish lassie.....thank you.

[@geoffsbakingblog]

Hi Susan. You are very welcome.

[@9thousandfeet]

I was born and mostly raised in Lancashire and I never heard of this Scottish confection before, even as I had a crazy bagpipe-playing Scot as a university roommate for a while who had a steady supply of haggis and all kinds of other traditional delicacies sent to him by his mother. Never having been a fan of fruit cake personally (I don't have much of a sweet tooth and I *really* don't like raisins or sultanas), I must confess that making a fruit cake into a pie with a shortcrust pastry case is not something that would ever have occurred to me as a good idea, but here we are. LOL. That said, my hat's off to you, Geoff, for putting in the effort of wrangling pastry into a loaf pan (such a pain!!) and pulling this all together. For fruit cake lovers, I bet this is delicious, so well done!! (Geoff, I'm curious, while we're on the subject of traditional seasonal pies, if you've ever taken a stab at making the Canadian meat pie they call a Tourtiere? A bit unusual for a meat pie, at least by British standards, but absolutely wonderful.)

[@geoffsbakingblog]

HI David. I hadn't heard of this either until very recently. But I thought I would give it a go, since it is traditional, at least in Scotland. I did enjoy the process and also eating some. But it cannot compare to the Last Minute Mincemeat Christmas Cake that I have in the oven right now. That will be delivered to family ready for the celebrations. I have a sister who lives in Canada and she has sometimes mentioned tourtière. I rather like the idea so I may try it at some time.

[@MagdaMagriNaudi]

I am Magda from Malta . I made Scottish bun some years ago and it was delicious. I ll try Geoff's recipe this year

[@geoffsbakingblog]

HI Magda. I do hope you enjoy it.

[@aliencat11]

Loved the trick of getting the crust into the larger pan! Smart!!!

[@geoffsbakingblog]

HI Mary. Thanks. I could have done it slightly better, but it worked quite well.

[@aliencat11]

@@geoffsbakingblogIwould have flopped it all over itself and made a big old mess out of it!!

[@maeflorogario3733]

Wow geoff this is must be very very tasty🥰🥰🥰

[@geoffsbakingblog]

Hi Maeflor Ogario. Yes it is very tasty indeed.

[@raymondgimay4642]

Lovely recipe Geoff. Fills my heart with so much Scottish love. Wishing you dear Geoff a Blessed Christmas. Pat XXX

[@geoffsbakingblog]

Hi Pat. That's good. I hope you enjoy a wonderful Christmas and have a Happy New Year.

[@brucebowen100]

Thanks for the video. Hogmanay is the Scots word for the last day of the old year and is synonymous with the celebration of the New Year in the Scottish manner.

[@geoffsbakingblog]

Hi. Yes. Very well explained.

[@Altheya878]

Thank you for sharing, Sir. I can tell you are one experienced baker. I find your tip on inverting the pastry into a tin very clever. Wishing you a very peaceful and blessed holiday season this year and for many years to come 🌟

[@geoffsbakingblog]

HI Altheya. You are very welcome. I am glad you found the tip useful I hope you enjoy a very Merry Christmas and a Happy New Year.

[@Marshmish]

Always a New Year treat at our house Geoff, All the best to you and yours for the New Year and yes we have it with butter too!

[@geoffsbakingblog]

Hi Marshall Muir. That's good. I hope you have a Happy New Year.

[@thetasworld]

Loved the recipe. Thanks😊

[@geoffsbakingblog]

Hi Theta's World. You are very welcome.

[@spiderbirdiespiderbidie1807]

Very intriguing. We don't have anything like this on this side of the pond. This is definitely on my list of things I must try. Thanks for the video and the recipe.

[@geoffsbakingblog]

Hi Spiderbirdie. I was intrigued too, when I first read about it. I have to say it was very good.

[@julie-joywilliams7280]

Now this is a new one for sure! I love a good crust and here in the USof A we never have enought good fruit cake if you ask me so this would be a winner of a treat! A thin slice with a nice cup of Earl Grey and a good movie would be so nice. And thanks for the tip on inserting a pie crust into a rectangular tin... very tidy and smart!

[@geoffsbakingblog]

Hi Julie-joy. Yes it would be very good with a nice cup of tea, whilst enjoying a good film. I would pass on the Earl Grey though, preferring my usual blend.

[@grahamturner5963]

Definitely different, Geoff. I've enjoyed Gur Cake (Chester Cake) since I moved to Dublin, but this is another level

[@geoffsbakingblog]

Hi Graham. I haven't tried Gur Cake. I will have to think about making it at some time.

[@grahamturner5963]

@Geoff Cooper - If you'd like a recipe there's one in a cook book I bought recently. I can e-mail it at the weekend.

[@geoffsbakingblog]

@@grahamturner5963 I have watched several videos, and read some recipes so I think I will be ok. Thanks for the offer.

[@vanessamoyes6243]

Am I missing the oven temperature

[@geoffsbakingblog]

HI Vanessa. It's in there at about 6.37. On my videos you can always check the description below where I detail chapters including one 'preheat the oven'.

[@vanessamoyes6243]

Thank you❤

[@paulcampbell6316]

Never heard of cake pie before.

[@geoffsbakingblog]

Hi Paul. Nor had I until I came across Black Bun.

[@willparry]

When is a bun not a bun? When its a pie. When is a pie not a pie? When its a cake. 🤯

[@zz_dont_die_zz4453]

Came from tasting history

[@geoffsbakingblog]

What did history taste like?

[@williefxdl1]

Fantastic but no no butter

[@geoffsbakingblog]

Hi Williefxd1. thanks.

[@henriettahenson]

Oh goodness I can feel the pounds creeping back on....🙄 Oh well its only once a year,, but its all your fault Geoff,,,, least that's what I tell myself 😂😂😂

[@geoffsbakingblog]

Hi Henrietta. It seems that my mission is accomplished. I have been hoping that my audience will grow with me, and it seems to be happening. LOL.

[@henriettahenson]

@@geoffsbakingblog you cheeky monkey 🐒🤣