Christmas Fruit Cake

Before the year  comes to an end I wanted to have at least one entry in my blog for 2017.  There is no special reason for not having any entry so far… This is going to change in the coming year …:) 

Christmas is almost here and it’s the season to bake. Fruit cakes are my all-time favorite. My kids love all my cakes. I bake for them customizing it to their taste buds.

This simple but yummy fruit cake is egg-less and I used the normal whole wheat flour. In that way this could be considered as a healthy option of Fruitcake.  Unlike other fruitcake there is no waiting time for consumption. you can serve this cake the day it's made, But If you store it for a day or two, the crust will soften and it allows time for the flavors to mingle. 

I did not soak the dried fruits in alcohol instead I boiled the raisins and cherries in sugar syrup to make it soft. The batter contain buttermilk which makes the cake tender and moist. 

Merry Christmas!! 

Ingredients

Wheat flour – 1 ½ cups
Baking soda – 1 tsp
Salt- ¼  tsp
Grounded Cinnamon, Nutmeg, Cloves – 1  ½ tsp
Butter – 75gm
Buttermilk – 1 cup
Vanilla extract- 1 tsp
Brown sugar -3/4 cup
Red & green  candied cherries- 50g
Dried fruits- 50g
Raisins &Cherries- 50g

Directions

Preheat your oven to 180 degrees 
In a mixing bowl, whisk together the buttermilk, melted butter, vanilla extract, and sugar.
In another bowl, stir together wheat flour, spices, baking powder, dried fruits, and salt .
Fold in the buttermilk mixture into the flour and mix well.
Pour into the baking pan and level the top
Bake for 55-60 minutes, until a tester comes out clean. And the cake turns golden brown

Remove to a wire rack to cool completely