Buttermilk Fruit and Nut Cake

    Buttermilk Fruit and Nut Cake


    6 people made this

    A great cake with lots of spices, sultanas and walnuts is baked then topped with an amazing icing that includes walnuts, sultanas and coconut.

    Serves: 12 

    • Cake
    • 4 cups (500g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cloves
    • 1 teaspoon ground cinnamon
    • 1 cup sultanas
    • 1 cup chopped walnuts
    • 1 cup (90g) desiccated coconut
    • 2 cups (440g) white sugar
    • 375g butter
    • 2 cups any flavour fruit jam
    • 1 cup (250g) buttermilk
    • 4 egg whites
    • Icing
    • 4 egg yolks
    • 1 1/2 cups (375ml) evaporated milk
    • 2 cups (420g) white sugar
    • 125g butter
    • 2 cups chopped walnuts
    • 2 cups sultanas
    • 2 cups (185) desiccated coconut

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Cake: Preheat oven to 165 degrees C. Grease and flour 3 20cm cake tins.
    2. Mix flour, bicarb soda, cloves and cinnamon then add sultanas, walnuts and coconut. Mix well then set aside.
    3. Cream sugar and butter. Stir in jam. Add buttermilk alternately with flour mixture mixing with a spoon until all is used up ending with flour mixture.
    4. In a separate bowl beat egg whites until they hold a peak. Fold into other mixture. Pour into prepared cake tins.
    5. Bake approximately 30 minutes or until top springs back when lightly touched. Cool and frost.
    6. Icing: Mix yolks until they are broken up and smooth then add 1/2 cup of the evaporated milk and mix together until well combined.
    7. Add rest of evaporated milk, sugar and butter. Cook until thick then remove from heat.
    8. Stir in nuts, sultanas and coconut. Cool slightly while beating mixture with a spoon. Spread on cooled cake.

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