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 

Eggless Fruit Cake Without Alcohol

Merry Christmas to all my family, friends and viewers. In conjunction to the most awaited long holiday season of the year, and well-cherished Christmas goodies, gifts and Santa Claus stories among kids and grown-ups, this year is never been whole without the making of fruit cake. Our family loves eggless bakes, and this cake recipe is adapted from Bincy Chris of Merry Boosters website  

https://www.youtube.com/watch?v=K53PwJo_U5s&t=99s...I tweaked the recipe a bit. My cake is very dark as I have used molasses sugar or muscovado brown sugar and I used lots of dark raisins. This is a keeper recipe and the fruit cake was so lovely and tasty. We couldn't believe it was made without eggs. I hope you guys would give a try for this Christmas. 

Eggless Fruit Cake Without Alcohol

INGREDIENTS: 

Good quality salted butter - 150g

Premium molasses powder/ Muscovado dark sugar - 150g

Plain flour - 225g

Baking soda - 1 teaspoon

Thick yoghurt (strain it to discard the excess water) - 240ml

Raisins - 1/2 cup and 1/3 cup

Chopped cranberries - 1/2 cup

Chopped dates - 1/2 cup           

Chopped almond - 1/2 cup

Vanilla essence - 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 350 GRAM TO 375 GRAM**

METHOD:

1. First, add  a good quality salted butter and molasses/ muscovado brown sugar  in a baking bowl. Cream until fluffy and pale. Then, stir in the thick yoghurt that has been strained to remove the excess water.

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

3. Now, combine the dry ingredients into the wet ingredients. Give a gentle fold and mix until the fruits and nuts are well coated.

4. Pre-heat your oven for 5 minutes at 170 degree Celsius.

5. Line your round baking tin with parchment paper. There is a link to teach you precise way to line your tin

6. Pour the cake batter into the tin and give a tap. 

7. Bake the cake in the oven for 1 hour or until it is baked well. You know this when you insert a skewer to top of the cake. If it comes clean, then your cake has baked properly. 

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

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

10. I have transferred the 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