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Popular:  Lemon Balm    Eczema    Slimming Tea    Miraforte    Alli 90 

Buttermilk Fruit Cake
Prep Time: 20 minutes

browse: home > cooking > shop by recipes > desserts

 
Flour AllPurpose White
Flour AllPurpose White
5 lbs, (Frontier) 

$8.63

QTY  


   
Cinnamon Ground Organic 3% Oil
Cinnamon Ground Organic 3% Oil
1.9 oz, (Frontier) 

$5.81

QTY  


   
Allspice Powder Organic
Allspice Powder Organic
1.83 oz, (Frontier) 

$5.64

QTY  


   
Simply Organic Cinnamon Ground 3% Oil
Simply Organic Cinnamon Ground 3% Oil
0.67 oz, (Frontier) 

$2.11

QTY  


   
Nutmeg Ground Organic
Nutmeg Ground Organic
1.9 oz, (Frontier) 

$8.46

QTY  


   
Cane Sugar Organic
Cane Sugar Organic
5 lbs, (Frontier) 

$18.40

QTY  


   

 


Ingredients

1 1/2 cups all-purpose flour
1/2 cup packed honey dates or  pitted Medjouls
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon allspice
1 teaspoon grated nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup buttermilk, heated until lukewarm or 1 cup whole or reduced-fat milk with 1 tbsp fresh lemon juice
8 tablespoons (1 stick) unsalted butter, melted
1/2 cup packed currants
1/2 cup dark raisins
1/2 cup golden raisins (sultanas)

Directions
Place a rack in the center of the oven and preheat the oven to 325 degrees. Butter a two-piece 10-inch tube pan (or a 9-by 5-inch bread pan) and dust lightly with flour. Place on a baking sheet.

Place 1/2 cup of the flour on your cutting board. Put the dates on the flour and coarsley chop (the flour prevents the dates from disintegrating or turning into a mush). Scrape the mixture into a bowl and set aside.

Place the remaining 1 cup flour in a large bowl, add the sugar, salt, spices, and baking soda, and stir to blend. Place the buttermilk in a bowl and stir in the melted butter, then pour the mixture into the dry ingredients. Add the flour and date mixture and the remaining fruit and stir to blend well. Immediately pour into the prepared pan. Smooth the top with a wet spatula.

Place the pan and baking sheet in the center of the oven and bake for about 50 minutes, or until the cake is golden and pulling away a little from the side of the pan. A skewer inserted into the center of the cake should come out clean. Lift the tube out of the rim to remove the cake and place the cake on a rack to cool for 20 minutes or more before serving. Serve in thick slices.

Chef Suggestions
Note: We always leave this cake on the tube, storing it that way for the day or so it takes to get eaten. You can also remove it from the tube and place it on a plate: Run a knife between the cake and the tube to separate them, then tip the cake onto a plate .

Ease of preparation: Moderate

Preparation time: 20 min

Cook time: 50 min

Servings: makes 1 moist cake


 
 
     
 
 
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