Eggless bakes are not really my thing. But I recently came across a buttermilk fruitcake recipe from Joy Of Baking which seemed interesting. Christmas was around the corner and so it was really a perfect time to try the recipe.
I had soaked my dried fruits in rum for 3 days but its completely optional. You can also soak in any non alcoholic drink such as apple juice or grape juice which will be nicely absorbed by the dried fruit and gives a kick.
Two cups dry fruit may sound a lot but really ITS NOT!! I have used finely chopped dried apricots, dates, raisins, almonds, tutti frutti. Soaked them in white rum for 3 days. All the raisins puff up and the dry fruits is fragrant and has absorbed all the alcohol.
Fun fact-Did you know in Christian homes soaking dry fruit is a ritual with starts almost 3 months before the actual baking of the cake.
Things to know before planning to bake this-
- Soak the dry fruits in glass bowl and use a wooden spoon only.
- Rub the dry fruit thoroughly in the flour to avoid sinking at the bottom.
- Variety to other dry fruits and dried fruits such as papaya, peaches, cherries etc can be used.
- Use of spices is optional or you can play with the ratio. The measurements in recipe are subtle and give slight flavor.
1&1/2 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp freshly grated nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 cup buttermilk at room temperature
100 gm melted butter cooled
1/2 tbsp vanilla essence
3/4 cup firmly packed light brown sugar
2 cups dry fruits soaked in rum for 3 days
In a bowl mix dry ingredients except sugar and keep aside.
Now using your fingers mix the dried fruits in the flour coating equally.
This step is important as if not done properly the dried fruit will sink down while baking.
Now whisk buttermilk, melted butter, sugar and vanilla extract.
Now mix the buttermilk mix and dry mix together.
Pour in a lined tin. Bake at 180°C for 40-50 min until toothpick inserted comes clear.
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