Eggless Buttermilk Fruit Cake

by

Eggless Buttermilk Fruit Cake

This moist and tender loaf is packed with warm spices and sweet dried fruits. It’s the perfect “quick bread” style fruit cake for when you want a holiday-worthy treat without the extra work.

Ingredients

  • 1 1/2 cups (200g) All-purpose flour

  • 3/4 cup (150g) Light brown sugar (firmly packed)

  • 2 cups (300g) Dried or candied fruits (raisins, currants, dates, figs, cranberries, apricots, or mixed peel)

  • 1 cup (240ml) Buttermilk (room temperature)

  • 1/2 cup (113g) Unsalted butter (melted and cooled)

  • 1 teaspoon Baking soda

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pure vanilla extract

  • Spices: 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves

Instructions

Step 1: Prep and Mix Dry Ingredients

  1. Preheat your oven to 175°C (350°F). Grease a 9×5 inch loaf pan and line it with parchment paper.

  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Step 2: Prepare the Fruit

  1. Add your 2 cups of dried/candied fruits to the flour mixture.

  2. Toss them gently so the fruit is coated in flour—this prevents the fruit from sinking to the bottom of the cake while baking.

Step 3: Mix Wet Ingredients

  1. In a separate bowl, whisk the melted butter and brown sugar until smooth.

  2. Stir in the buttermilk and vanilla extract.

Step 4: Combine and Bake

  1. Pour the wet ingredients into the dry fruit-and-flour mixture.

  2. Stir gently just until combined. Do not overmix, or the cake will be tough.

  3. Pour the batter into your prepared loaf pan and smooth the top.

  4. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool

  1. Let the cake cool in the pan for about 10 minutes, then lift it out onto a wire rack to cool completely before slicing.

Leave a Comment