Eggless Buttermilk Fruit Cake (Soft, Moist & Perfectly Spiced)
This eggless buttermilk fruit cake is a beautifully moist and tender loaf, packed with warming spices and a generous mix of dried and candied fruits. It is the perfect cake when you want deep flavor without complicated steps or special equipment. Thanks to buttermilk and brown sugar, the crumb stays soft for days, making it ideal for slicing and serving with tea or coffee.
Unlike traditional fruit cakes that can feel dense or heavy, this version is light yet rich, with balanced sweetness and gentle spice. It comes together easily in just two bowls, making it a wonderful choice for both beginner and experienced bakers.
Why You’ll Love This Cake
- Completely egg-free and reliable
- Soft, moist texture that stays fresh for days
- No mixer required
- Customizable with your favorite dried fruits
- Perfect for everyday baking or special occasions
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour (200 g)
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 cups mixed dried and/or candied fruits (300 g)
(raisins, dried cranberries, dried apricots, dried figs, dates, currants, candied peel, or candied cherries)
Wet Ingredients
- ¾ cup firmly packed light brown sugar (150 g)
- ½ cup unsalted butter, melted and cooled (113 g)
- 1 cup buttermilk, at room temperature (240 ml)
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the oven and pan
Preheat your oven to 350°F (180°C). Position a rack in the center of the oven. Grease a 9 × 5 inch loaf pan and lightly flour it, or use a nonstick baking spray. - Mix the dry ingredients
In a large bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves until evenly combined. - Coat the fruit
Add the dried and candied fruits to the flour mixture. Toss well so all the fruit pieces are lightly coated. This helps prevent them from sinking during baking. - Prepare the wet mixture
In a separate bowl, whisk the brown sugar with the melted butter until smooth. Add the buttermilk and vanilla extract, stirring until fully blended. - Combine wet and dry ingredients
Make a well in the center of the dry ingredients. Pour in the wet mixture and gently stir with a spatula until no dry flour remains. Do not overmix; stop as soon as the batter comes together. - Bake the cake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. - Cool and remove from the pan
Place the pan on a wire rack and let the cake cool for 10 minutes. Run a knife around the edges, then carefully turn the cake out onto the rack to cool completely.
Serving & Storage
- This cake can be enjoyed warm, at room temperature, or chilled.
- Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
- The cake also freezes very well. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Tips for Best Results
- Chop larger dried fruits into small, even pieces for better distribution.
- Allow the cake to cool fully before slicing for clean, neat slices.
- For extra aroma, increase the cinnamon slightly or add a pinch of allspice.