Buttermilk Fruitcake Recipe Recipe

Name: Buttermilk Fruitcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. minced dry apricots (about 3 1/2 ounces); 1/2 c. minced pitted prunes (about 3 3/4 ounces); 1/4 c. minced pecans (about 1 oz); 1/2 c. Cognac or possibly other brandy; 3 c. sifted all purpose flour; 1 tsp baking pwdr; 1/2 tsp baking soda; 1 c. unsalted butter room temperature (2 sticks); 2 c. sugar; 3 lrg Large eggs; 2 tsp vanilla extract; 1 c. buttermilk Powdered sugar

Servings: persons

1/2 c. minced dry apricots (about 3 1/2 ounces)
1/2 c. minced pitted prunes (about 3 3/4 ounces)
1/4 c. minced pecans (about 1 oz)
1/2 c. Cognac or possibly other brandy
3 c. sifted all purpose flour
1 tsp baking pwdr
1/2 tsp baking soda
1 c. unsalted butter room temperature (2 sticks)
2 c. sugar
3 lrg Large eggs
2 tsp vanilla extract
1 c. buttermilk Powdered sugar

1
Combine apricots, prunes and pecans in small bowl.
2
Pour Cognac over.
3
Cover mix 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 pwdr and baking soda in medium bowl.
9
Using electric mixer, beat unsalted butter and 2 c. sugar in large bowl till fluffy.
10
Add in Large eggs 1 at a time, beating well after each addition.
11
Fold in vanilla extract.
12
Stir dry ingredients into butter mix alternately with buttermilk, beginning and ending with dry ingredients.
13
Fold in fruit with soaking liquid.
14
Transfer batter to prepared pan.
15
Bake till cake is brown and crusty and tester inserted into center comes out clean, about 1 hour 15 min.
16
Cold cake in pan 15 min.
17
Turn cake out onto rack and cold completely.
18
(Can be prepared 1 day ahead.
19
Wrap tightly and store at room temperature.)
20
Sprinkle with powdered sugar.

2000

kcal

Calories

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 c. minced dry apricots (about 3 1/2 ounces), 1/2 c. minced pitted prunes (about 3 3/4 ounces), 1/4 c. minced pecans (about 1 oz), 1/2 c. Cognac or possibly other brandy, and more.

Yes, Buttermilk Fruitcake Recipe 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.

Buttermilk Fruitcake Recipe

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