Eggless Buttermilk Fruitcake

 

Eggless Buttermilk Fruitcake

INGREDIENTS: 

Good quality unsalted butter, melted - 1/2 cup or 113g

Premium molasses powder/ Muscovado dark sugar - 3/4 cup or 150g

Plain flour - 1 1/2 cups or 200g

Baking soda - 1 teaspoon

Buttermilk - 1 cup or 240ml

Black Raisins - 1 cup

Chopped cranberries - 1/2 cup

Chopped dates - 1/2 cup           

Chopped toasted almond - 1/4 cup

Vanilla essence - 1/2 teaspoon

Salt - 1/2 teaspoon

Ground ground cinnamon - 1/2 teaspoon

Ground cloves - 1/2 teaspoon

Ground nutmeg - 1/2 teaspoon

Orange zest of 1 orange (You can add 2 tablespoons of fresh orange juice)

**DRY FRUITS AND NUTS CAN BE FROM 300 GRAM TO 350 GRAM**

METHOD:

1. Preheat your oven to 350 degree F (180 degree C) and place the oven rack in the center of the oven. Butter and flour or spray with a non- stick vegetable spray, a 9x5x3 inch (23x13x8 cm) loaf pan.

2. First, sift plain flour, baking soda, salt and spice powder. To the flour mixture, add all your chopped dry fruits and nuts, and give a good mix to coat well.

3. In another bowl, whisk melted butter at room temperature, molasses/ muscovado brown sugar and buttermilk.

4. Now, combine the wet ingredients into the dry ingredients. Give a gentle fold. Immediately pour into the prepared pan, smoothing the top with an offset spatula or with the back of a spoon. Give a tap.

5. Bake the cake in the oven for 50 to 60 minutes or the cake is golden brown and just starting to pull away from the sides of the pan.

6. You know this when you insert a skewer to top of the cake. If it comes clean, then your cake has baked properly. 

7. Remove the baking tin from the oven and let it cool for 10 minutes.

8. Finally, gently remove the cake from the pan and let it sit in a wire rack until it is completely cool.

9. I have transferred the cooled fruitcake into the fridge by storing it in a stainless steel container. The next day, in the morning, when the cake is still firm, I cut them into desirable pieces(It was an easy cutting process when the cake is chilled).

Thank you

Abby