Perfect Christmas Fruit Cake
Description
Christmas fruit cake is nostaligia. Reminds of my younger days and when times were different, our neighbour would always gift us a homemade Christmas fruit cake on Christmas. Though I never really liked this particular cake, but always just loved receiving it as it was connected to festivity, oi absolutely adore festivals.
I have finally come up with an eggless version of this recipe which I like, Yes I like this cake finally after so many years, but onky i9f its made by me using this recipe.
You can soak the fruits in rum for month, a week or even a day or two, to me it doesnt really make a difference to the taste.
Ingredients
Instructions
- 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, loaf pan.(9 inchesX5 inches)
- In a bowl, whisk the flour, 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.