|Seeded raisins||1 Pound|
|Chopped figs||1⁄2 Pound|
|Chopped dates||1⁄2 Pound|
|Chopped mixed peel||1⁄4 Pound (Finely Chopped)|
|Blanched almonds||1⁄4 Pound|
|Brown sugar||1 Cup (16 tbs)|
|Unsifted all purpose flour||2 1⁄2 Cup (40 tbs)|
|Cream of tartar||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggs||2 , well beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|For black bun pastry|
|Unsifted all purpose flour||3 Cup (48 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Hard butter||3⁄4 Cup (12 tbs)|
|Hard lard||1⁄4 Cup (4 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs) (Use just enough to form dough)|
Prepare pastry and roll out two thirds of the dough into a large circle 14 inches in diameter to fit into a round 9 x 2-inch pan.
Press dough evenly into bottom and sides and trim the edge.
Use an 8 X 3-inch-deep square pan or two 9 X 4-inch loaf pans if you prefer.
Combine the fruits and nuts in a large bowl and stir in brown sugar and sifted dry ingredients.
Gradually add a mixture of the eggs, milk and molasses.
Stir until thoroughly combined and scrape into the prepared pan.
Spread batter evenly and dampen pastry edge.
Roll out remaining pastry and fit over the top.
Press edges together and trim.
Brush top with egg yolk beaten with 1 tablespoon water.
Sprinkle with sugar and prick in several places.
Bake at 275F for 3 1/2 to 4 hours.
Cool and remove from pan.
Wrap and store for several weeks before cutting.
BLACK BUN PASTRY: Measure 3 cups unsifted all-purpose flour and sift with 3/4 teaspoon baking powder, 1 teaspoon salt and 3 tablespoons sugar.
Rub in 3/4 cup hard butter and 1/4 cup hard lard.
Stir in just enough cold water so that particles of dough stick together and mixture cleans the bowl.