Buttermilk Fruit Loaf

Serves 4 - 6


420 g (3 cups) self-raising flour

5 ml (1 t) ground cinnamon

3 ml (½ t) ground nutmeg

3 ml (½ t) salt

190 g (1½ cup) fruitcake mix

375 ml (1½ cup) buttermilk

1 extra large egg

45ml (3 T) honey

100 g (½ cup) Huletts SunSweet Brown Sugar 100 ml oil

cherries and blanched almonds (optional)

  1. Preheat the oven to 180ºC.
  2. Sift the flour, spices and salt together. Mix in fruitcake mix.
  3. Whisk together the buttermilk, egg, honey, sugar and oil.
  4. Add to flour mixture and mix lightly but thoroughly.
  5. Turn into a lined and greased loaf tin and level top with the back of a spatula dipped into hot water.
  6. As the batter is fairly stiff, cherries and almonds may be arranged on the top, if desired.
  7. Bake on middle shelf of oven for 1 hour. Allow to stand for 5 minutes before turning out onto wire rack to cool completely.