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Buttermilk Fruit Cake Recipe

 

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

 

Buttermilk Fruit Cake:

1 1/2 cups (195 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