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Buttermilk Fruit Cake: Preheat your oven to 350
degrees F (180 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.
In a bowl, whisk the
flour with the salt, baking soda, and ground spices. Add the dried and/or
candied fruits and toss to coat all the fruit.
In another bowl,
whisk together the buttermilk, melted butter, vanilla extract, and
sugar. Stir the buttermilk mixture 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.
Bake in the preheated oven for about 50 -
60
minutes, or
until the cake is golden brown and just starting to pull away 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 the 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
about a week. Or it can be frozen.
Makes one - 9x5 inch
(23 x 13 cm) loaf.
Scan for Demonstration Video
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Buttermilk Fruit Cake:
1 1/2 cups (200 grams) all
purpose flour
1/2 teaspoon
(2 grams) salt
1 teaspoon (4 grams) baking
soda
1/2 teaspoon freshly grated
nutmeg
3/4
teaspoon ground cinnamon
1/4 teaspoon ground
ginger
1/4 teaspoon ground
cloves
1 cup (240 ml/grams) buttermilk,
at room temperature
1/2 cup (113 grams)
unsalted butter, melted and cooled to room temperature
1/2 teaspoon
(2 grams) pure vanilla extract
3/4 cup (150 grams)
firmly packed light brown sugar
2 cups (300 grams)
dried and/or candied fruits (raisins, currants, dried dates, dried
figs, dried cranberries, dried cherries, currants, dried apricots,
candied mixed peel, candied cherries, etc.)
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