Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
weight vs volume
easter baking
apple recipes
pumpkin recipes
healthy baking
candy recipes
cranberry recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
lemon recipes
trifle recipes
ice cream recipes
strawberry recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
valentine's baking
baking history


Join Our New  Recipes & Videos Email List


4 Time Winner

Buttermilk Fruitcake Recipe

Printer Friendly Page

Buttermilk Fruit Cake Recipe

Buttermilk Fruit Cake is the perfect cake to have with your morning coffee. It is wonderfully moist and buttery and it is loaded with aromatic spices, dates, raisins, and currants. But take note, unlike most cakes, this one does not use any eggs. This recipe is adapted from Jeffrey Alford and Naomi Duguid's excellent book called Home Baking. Like all of their books, it is full of wonderful stories, recipes, and photographs. There are recipes from all over the world covering pastries, breads, cakes and cookies. As they say in their introduction; "In this book, and in these recipes, we raise the flag of home baking because we believe that if home baking traditions wither, then as a culture, and as home cooks, we lose a great deal." . I say "Here Here" to that.

When I was young, my mother baked a lot with dried fruits. Fresh fruits were quite scarce during the winter months so a good alternative was to use dried dates, raisins, and currants. Dates are the fruit of the palm tree, that grow in large bunches, with each date measuring up to 2 inches (5 cm) long. They have a high sugar content and are also a good source of protein plus Vitamins A & B. For this recipe we are using dried pitted dates and I like to buy the ones that are packed in 10 ounce (283 gram) plastic tubs. You can usually find them in the produce section of your grocery store. Because dried dates tend to be quite sticky, which makes cutting them difficult, this recipe tells us to take some of the flour from the recipe and use it when cutting the dates as this prevents them from becoming soft and mushy.

Next, the raisins. This cake contains both dark and golden raisins. Raisins, like dates, have a high sugar content, and are a good source of vitamins and iron. Because of their high sugar content they retain moisture which keeps any baked good, fresher longer. Raisins, like currants, are simply dried grapes. Both dark and golden seedless raisins come from Thompson seedless grapes. The difference is that dark raisins are sun dried which gives them that dark shriveled appearance. Golden raisins are treated with sulfur dioxide first to prevent them from turning dark and then air dried to keep them a lovely golden yellow color, plump, and moist. Currants, on the other hand, are dried Zante grapes and are dark, tiny, and very sweet.

This cake is very easy to make. Only a few bowls are needed, one for the dry ingredients and one for the wet ingredients. Then everything is mixed together and you are done. I love eating this cake when it is warm from the oven, as it is wonderfully moist and buttery. Well wrapped, it will keep for a couple of days, if it lasts that long.

Buttermilk Fruit Cake: Preheat oven to 325 degrees F (165 degrees C) and place the oven rack in the center of the oven. Butter and flour, or spray with a nonstick vegetable/flour spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

Place about 1/2 cup (65 grams) of the flour on a cutting board. Coat the dates with the flour and coarsely chop the dates. (The flour prevents the dates from breaking down and becoming soft and mushy.)

Place all the flour and date mixture, along with the remaining 1 cup (135 grams) of flour in a large bowl. To the flour, add the sugar, salt, spices, and baking soda. Stir to combine. In a separate bowl whisk together the buttermilk, melted butter, and vanilla extract. Stir the buttermilk mixture, along with the rest of the dried fruits, into the dry ingredients, mixing well. Immediately pour into the prepared pan, smoothing the top with an offset spatula or with the back of a spoon.

Place the loaf pan on a baking sheet and bake in the preheated oven for about 50 - 55 minutes, or until the cake is golden brown and pulling away a little from the sides of the pan. A toothpick inserted into the center of the cake will come out clean. Remove from oven and place on a wire rack to cool. Let cool for about 10 minutes before removing from pan. This cake is excellent warm from the oven or at room temperature. Can be covered and stored at room temperature, or in the refrigerator, for a few days.

Makes one - 9x5 inch loaf


Alford, Jeffrey & Duguid, Naomi. 'Home Baking'. Artisan. New York: 2003.

Herbst, Sharon Tyler. 'Food Lover's Companion'. Barron's. New York: 1995.


Buttermilk Fruit Cake:

1 1/2 cups (200 grams) all purpose flour

1/2 cup (90 grams) packed pitted dates

2/3 cup (130 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon allspice

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 cup (240 ml) buttermilk

1/2 cup (113 grams) unsalted butter, melted

1/2 teaspoon pure vanilla extract

1/2 cup (65 grams) currants

1/2 cup (65 grams) dark raisins

1/2 cup (65 grams) golden raisins




New Videos




Top 40 Video Recipes of 2015

Watch them all here on YouTube

1. Simple Chocolate Cake

2. Cake Pops

3. Red Velvet Cake

4. Pancakes

5. Pound Cake

6. Brownies

7. Red Velvet Cupcakes

8. American Sponge Cake

9. CrĂªpes

10. Cake Doughnuts

11. Chocolate Chiffon Cake

12. Carrot Cake

13. Orange Chiffon Cake 14. Homemade Doughnuts 15. Peanut Butter Balls
16. New York Cheesecake 17. Spritz Cookies  18.Banana Chocolate Cupcakes 19. Royal Icing 20. Black Forest Cake
21. Caramels 22. Vanilla Cupcakes 23. Vanilla Cake 24. Cream Puffs 25. Shortbread Cookies
26. French Macarons 27. Chocolate Cupcakes 28. Cinnamon Rolls 29. Cream Cheese Pound Cake 30. Peanut Butter Cups
31. Apple Pie 32. Rice Krispies Treats 33. Chocolate Chip Cookies 34. Biscuits 35. Whipped Cream Frosting
36. Fruit Tart 37. Chocolate Banana Cake 38. Chocolate Cake 39. Cocoa Brownies 40.Chocolate Eclairs

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains,, the Facebook Page, @joyofbaking on Twitter, the RSS Feed, the email list the Joyofbaking1 YouTube Channel and any emails sent from are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski,  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2016 iFood Media LLC