Eggless Buttermilk Fruit Cake

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Eggless Buttermilk Fruit Cake

Prep time: 15 mins | Bake time: 50-60 mins | Servings: 1 loaf

Ingredients

Dry Base:

  • 1 1/2 cups (200g) all-purpose flour

  • 1 tsp (4 g) baking soda

  • 1/2 tsp (2 g) salt

Spices:

  • 1/2 tsp freshly grated nutmeg

  • 3/4 tsp ground cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cloves

Wet Ingredients:

  • 1 cup (240 ml) buttermilk (room temperature)

  • 1/2 cup (113g) unsalted butter (melted and cooled)

  • 3/4 cup (150g) light brown sugar (firmly packed)

  • 1/2 tsp (2 g) pure vanilla extract

The Fruit Mix:

  • 2 cups (300g) mixed dried and candied fruits (raisins, currants, dates, figs, cranberries, cherries, apricots, mixed peel, etc.)

Instructions

  1. Preparation: Preheat your oven to 350°F (180°C). Grease and flour a 9x5x3 inch loaf pan.

  2. Combine Dry Ingredients: In a large bowl, whisk the flour, salt, baking soda, and all spices. Add the fruit mix to the bowl and toss well until all the fruit pieces are coated in flour to prevent them from sinking.

  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, melted butter, vanilla, and brown sugar.

  4. Create the Batter: Pour the buttermilk mixture into the dry ingredients and stir with a spatula until just combined and moistened.

  5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes until the loaf is golden brown and a toothpick comes out clean.

  6. Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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