Egg-lessButtermilk Cake Recipe
This buttermilk cake is truly tasty with its fruit-mix. Try it out for a healthy bite or snack any time in the day. This buttermilk cake is a great tea-time treat.
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Reviewed By :
Samina
Ingredients
Butter – 1/4 pound
Currants and peel mixed - 1 cup
Soda Bi-carb – 1 teaspoon
Ground cinnamon – 1/2 teaspoon
Ground nutmeg – 1/2 teaspoon
Flour - 2 cups
Buttermilk - 1 cup
Sugar - 1 cup
Mixed spice - 1/2 tablespoon
Golden syrup – 1 tablespoon
Directions
GETTING READY
1. Preheat the oven to 350 degree F.
2. Grease a loaf tin with butter or oil.
MAKING
3. Into a small bowl, sift flour and salt together.
4. In a large bowl, cream the butter and sugar until light and fluffy.
5. Stir in the currants and peel, soda, and spice.
6. Lightly fold in the flour mixture in batches, alternately adding buttermilk alternately.
7. Stir in the syrup in the end.
8. Pour the batter into loaf tin and tap lightly to spread evenly.
9. Bake the cake for about 45 minutes in the hot oven or until spongy to touch.
FINALIZING
10. Remove and let cool in the tin then invert onto a wire rack and let it cool.
SERVING
11. Slice and serve the cake at tea-time or enjoy as a snack.
1. Preheat the oven to 350 degree F.
2. Grease a loaf tin with butter or oil.
MAKING
3. Into a small bowl, sift flour and salt together.
4. In a large bowl, cream the butter and sugar until light and fluffy.
5. Stir in the currants and peel, soda, and spice.
6. Lightly fold in the flour mixture in batches, alternately adding buttermilk alternately.
7. Stir in the syrup in the end.
8. Pour the batter into loaf tin and tap lightly to spread evenly.
9. Bake the cake for about 45 minutes in the hot oven or until spongy to touch.
FINALIZING
10. Remove and let cool in the tin then invert onto a wire rack and let it cool.
SERVING
11. Slice and serve the cake at tea-time or enjoy as a snack.