Buttermilk Fruitcake Recipe

Name: Buttermilk Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped dried apricots (about 3 1/2 ounces); 1/2 cup chopped pitted prunes (about 3 3/4 ounces); 1/4 cup chopped pecans (about 1 ounce); 1/2 cup Cognac or other brandy; 3 cups sifted all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 3 large eggs; 2 teaspoons vanilla extract; 1 cup buttermilk; Powdered sugar

Servings: persons

1/2 cup chopped dried apricots (about 3 1/2 ounces)
1/2 cup chopped pitted prunes (about 3 3/4 ounces)
1/4 cup chopped pecans (about 1 ounce)
1/2 cup Cognac or other brandy
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
3 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
Powdered sugar

1
Combine apricots, prunes and pecans in small bowl.
2
Pour Cognac over.
3
Cover mixture and let stand at room temperature 1 hour, stirring occasionally.
4
Preheat oven to 350F.
5
Butter 9-inch square baking pan with 2-inch-high sides.
6
Line bottom with parchment.
7
Butter parchment.
8
Combine flour, baking powder and baking soda in medium bowl.
9
Using electric mixer, beat unsalted butter and 2 cups sugar in large bowl until fluffy.
10
Add eggs 1 at a time, beating well after each addition.
11
Mix in vanilla extract.
12
Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
13
Mix in fruit with soaking liquid.
14
Transfer batter to prepared pan.
15
Bake until cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 minutes.
16
Cool cake in pan 15 minutes.
17
Turn cake out onto rack and cool completely.
18
(Can be prepared 1 day ahead.
19
Wrap tightly and store at room temperature.)
20
Sprinkle with powdered sugar.

1691

kcal

Calories

105

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup chopped dried apricots (about 3 1/2 ounces), 1/2 cup chopped pitted prunes (about 3 3/4 ounces), 1/4 cup chopped pecans (about 1 ounce), 1/2 cup Cognac or other brandy, and more.

Yes, Buttermilk Fruitcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions