Fruitcake with Buttermilk (An egg-less recipe)

‘Fruitcake’ is ideal to be prepared on the occasion of ‘Christmas’. However, I missed the chance to make it in last Christmas. Few days back, on demand of my family I baked a super soft, fluffy and spiced fruitcake. Moreover the cake is egg-less as my parents become vegetarian few years back. The recipe is quite simple and does not need any electric hand or stand mixer. The reaction of buttermilk with baking soda gives the cake a soft and airy texture. I have used four types of spices in the cake batter which smells captivating while baking the cake. One will have ample amount of dry fruits with each bite of the cake. As the winter is still not over we can enjoy a slice or two with a hot cup of coffee.


Fruitcake with Buttermilk

Fruitcake with Buttermilk

Ingredients :

  1. Plain Flour – 200 gm. (1½ cup) + extra for coating the loaf tin
  2. Baking soda – 1 teaspoon
  3. Salt – ½ teaspoon
  4. Ground cinnamon – ¾ teaspoon
  5. Ground/ freshly grated nutmeg – ½ teaspoon
  6. Ground ginger – ¼ teaspoon
  7. Ground clove – ¼ teaspoon
  8. Raisin – 50 gm.
  9. Dried dates (chopped) – 50 gm.
  10. Candied cherries – 100 gm.
  11. Brown sugar – 150 gm. (¾ cup)
  12. Butter – 113 gm. + extra for greasing
  13. Butter milk – 214 ml.
  14. Vanilla extract – ½ teaspoon

Procedure :

Transfer the butter in a heavy bottomed pan and melt it on low flame. Keep it aside and cool to the room temperature.

Grease a loaf tin with butter and coat with flour.

In a large bowl mix all the dry ingredients (upto serial no. 10) with the help of a hand whisk. Keep the dry mixture aside.

In a separate bowl first mix butter and sugar. Then add milk and vanilla extract. Use a simple hand whisk to make the wet mixture.

Now make a well at the center of the dry mixture and pour the wet mixture into it. Mix all the ingredients with the help of a spatula.

Now transfer the cake batter into the prepared loaf tin.

Bake in a pre-heated oven for 50-60 minutes at 180ºC or 350ºF.

Grease a aluminum foil with butter and cover the loaf tin after 30 minutes of baking, if the cake seems to get burnt.

Take out the cake form the oven , cool in the tin for 10 minutes. Turn out and transfer to a wire rack to cool.

Serve in slices.

Note :

  1. Alternative of buttermilk can be prepared at home. Make a mixture of 214 ml. milk and 1 tbspoon lemon juice or white vinegar. Let the mixture stands for 10 minutes at room temperature. Then use it in the cake batter.
  2. Any dry fruit of your choice can be used in the cake. For example, dried cranberries, dried figs or apricots.

3 thoughts on “Fruitcake with Buttermilk (An egg-less recipe)

  1. Pingback: Fruitcake with Buttermilk (An egg-less recipe) | homethoughtsfromabroad626

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