Sourdough Fruitcake

ByEmily Rider Updated
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This sourdough fruitcake recipe is the holiday loaf that comes out of our cottage kitchen every December. Soaked dried fruit, crystallized ginger, citrus zest, and warm Ceylon cinnamon spices come together with a sourdough discard or active starter sponge that gives the finished loaf a depth of flavor no commercial yeast version can replicate.

It is can to be made ahead and aged over several weeks, basted lightly with peach brandy or apple cider as it rests, so the flavor genuinely improves the longer you wait.

Sourdough Gingerbread Cookies Recipe and Sourdough Cinnamon Rolls Recipe | Soft and Fluffy, Discard or Starter pair well with this loaf for a full cottage kitchen holiday baking season, and if you are building your starter before the holiday baking, How to Make a Sourdough Starter walks through the full process from day one.

Sliced sourdough fruitcake loaf on a white scalloped plate with one slice plated separately in the foreground, on a green gingham cloth with red cranberries in the background

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Why You’ll Love This Recipe

  • It is designed to be made ahead – This fruitcake is better after a week than on baking day and better still after two or three. The long fermentation in the sourdough sponge, the soaked fruit, and the weekly basting all deepen the flavor over time in a way that a same-day cake cannot replicate. Bake it in early December and it is at its best by Christmas.
  • Uses real dried fruit, not candied – Golden raisins, dried cranberries, dried blueberries, dried apricots, and crystallized ginger give this fruitcake a genuinely fruity flavor.
  • Peach brandy or apple cider – both work – The recipe soaks the fruit and bastes the aging loaves in peach brandy for a deep, warm flavor. For an alcohol-free version apple cider or apple juice works in place of the brandy throughout with the same results in texture and most of the same depth in flavor.
  • Makes two loaves – One batch fills two loaf pans which means one to slice and enjoy through the holiday season and one to wrap and give. The gifting section below covers five ways to present the second loaf for anyone who deserves something homemade this Christmas.
  • Ceylon cinnamon in the spice blend – Ceylon cinnamon is lighter and more complex than standard cassia cinnamon and gives the spice blend a nuanced warmth that does not taste sharp or harsh even alongside the cloves, allspice, and ginger in this loaf.

Ingredients

Labeled overhead ingredient flat lay for sourdough fruit cake dried fruit mixture showing dried apricots, tart dried cherries, dried cranberries, crystallized ginger, dried blueberries, dried golden raisins, dried raisins, and peach brandy or apple cider or juice in white bowls and a glass pitcher on a green and white buffalo check cloth with pine branches and red ornament berries on crochet lace.

For The Fruit Mixture

  • Dried golden raisins – adds bright sweetness and the classic fruitcake chew that holds up through the long bake and the aging period. They plump beautifully in the overnight brandy soak and stay moist for weeks in the finished loaf.
  • Dried cranberries – brings a tart brightness that balances the sweetness of the golden raisins and prevents the loaf from tasting one-dimensionally sweet. Their color also gives the finished slice a beautiful visual contrast.
  • Dried blueberries – Add a gentle berry note and a deep color throughout the crumb. They are smaller than the other fruits and distribute evenly through every slice.
  • Crystallized ginger – Gives warm, sweet heat and little bites of concentrated ginger flavor that you notice distinctly in every slice. It is the ingredient that makes this fruitcake taste genuinely complex rather than just spiced.
  • Dried apricots – Add a soft, slightly tart texture and a mellow stone fruit flavor that rounds out the dried fruit mix without competing with the brighter cranberries and raisins.
  • Peach brandy or apple cider or juice – The soaking liquid that plumps the fruit overnight and the basting liquid that feeds the loaves during aging. Peach brandy adds warmth and depth. Apple cider gives a lighter, more fruit-forward flavor and keeps the recipe fully alcohol-free for families who prefer it.
Labeled overhead ingredient flat lay for sourdough fruit cake levain showing bread flour in a wood bowl, sourdough starter or discard in a gold measuring cup, and leftover juice from fruit mixture in a dark glass pitcher on a green and white buffalo check cloth with pine branches and red ornament berries on crochet lace.

For The Sourdough Sponge

  • Bread flour – Used in the sourdough sponge to give it strength and structure. The higher protein content helps the sponge develop properly during the overnight ferment and supports the dense, fruit-heavy batter during the long bake.
  • Sourdough starter or discard – Adds depth, a subtle tang, and moisture to the loaf. The starter or discard is mixed with bread flour and reserved soaking liquid to form the sponge which ferments overnight before being folded into the batter. If your starter needs attention before you begin, How to Make a Sourdough Starter covers the full process.
  • Reserved soaking liquid – The ½ cup of brandy or cider reserved from the fruit soak is what hydrates the sponge and carries the fruit flavor directly into the ferment overnight.
Labeled overhead ingredient flat lay for sourdough fruit cake dry ingredients showing all-purpose flour in a large cream ceramic bowl, Ceylon cinnamon, ground clove, allspice, ground ginger, salt, and baking soda in small white and wood bowls on a green and white buffalo check cloth with pine branches, red ornament berries, and a red ribbon on crochet lace.

For The Dry Mixture

  • All-purpose flour – Forms the main cake base and supports a sturdy crumb that holds together cleanly when sliced. Unbleached all-purpose flour gives the best flavor for a loaf this rich.
  • Ceylon cinnamon – Milder and more nuanced than cassia and keeps the spice blend from tasting harsh even in a loaf this dense and rich.
  • Ground ginger – Adds a clean, warm spice note that works alongside the crystallized ginger in the fruit mixture for two layers of ginger flavor in every slice.
  • Ground allspice – Contributes a warm, slightly peppery note that ties the cinnamon and cloves together.
  • Ground clove – Adds deep, warm intensity to the spice blend. A small amount goes a long way in a loaf this rich.
  • Sea salt – Balances the sweetness of the sugar and fruit throughout the loaf.
  • Baking soda – Gives the dense, fruit-heavy batter just enough lift to keep the crumb from feeling flat or leaden after the long bake.
Labeled overhead ingredient flat lay for sourdough fruit cake wet ingredients showing chopped toasted pecans and walnuts, granulated sugar, softened butter sticks, lime juice, lemon juice, orange juice, orange marmalade, orange zest, lemon zest, lime zest, spices, and a note about large eggs being "missing in action" on a green and white buffalo check cloth with pine branches and red ornament berries on crochet lace.

For The Batter

  • Butter, softened – Creamed with the sugar to give the batter its richness and a tender crumb that stays moist through weeks of aging. Softened to room temperature before mixing for the smoothest incorporation.
  • Granulated sugar – Sweetens the batter and helps create the slightly caramelized exterior that forms during the long, slow bake at 275°F.
  • Large eggs – Bind the batter and give the loaf its structure through the long bake. Room temperature eggs incorporate more evenly and produce a more consistent crumb.
  • Citrus zest and juice – lemon, lime, and orange – Three citrus varieties give this loaf a bright, complex citrus note that cuts through the sweetness and richness of the fruit and butter. The zest goes into the batter and the juice adds moisture and tang alongside the sourdough sponge.
  • Orange marmalade – Adds a concentrated citrus depth and a slightly jammy sweetness to the batter that plain orange juice alone cannot achieve. It also helps bind the heavy fruit and nut additions through the long bake.
  • Chopped toasted pecans and walnuts – Added last and folded in gently so they distribute evenly without sinking. Toasting them before adding deepens their flavor and gives each slice a noticeable nuttiness that raw nuts do not have.
Overhead flat lay of a whole sourdough fruitcake loaf on a large white plate flanked by two smaller plates each holding a slice, on a green gingham cloth with pine branches and red berry sprigs

Variations & Add-Ins

  • Alcohol-free fruitcake – Replace the peach brandy with apple cider or apple juice throughout – in the fruit soak, the sourdough sponge, and the weekly basting. The flavor is lighter and more fruit-forward but the texture and moisture level are identical.
  • Different dried fruit mix – Swap in dates, figs, or currants to use what you have while keeping the total dried fruit weight the same. A cranberry-forward version with extra citrus zest gives the loaf a brighter, more tart flavor that pairs well with the Ceylon cinnamon spice blend.
  • Cranberry orange variation – Increase the dried cranberries and add extra orange zest for a brighter, more modern fruitcake flavor. For a sourdough cranberry orange loaf in a different style, read Sourdough Cranberry Orange Bread Recipe.
  • Mini loaves for gifting – Divide the batter into four smaller loaf pans instead of two standard pans for easier sharing and holiday gifts. Reduce the bake time to approximately 1 hour 45 minutes and check with a toothpick at the 1 hour 30 minute mark.

Recipe Tips

Soak the fruit for a full 8 to 12 hours – A full overnight soak gives the dried fruit time to plump completely and absorb the brandy or cider evenly. A shorter soak of 4 hours works in a pinch but the fruit will not have the same depth of flavor or moisture in the finished loaf.

Develop the sourdough sponge overnight – The sponge needs time to ferment until bubbly and fragrant before it goes into the batter. A properly developed sponge adds a genuine depth of flavor to the finished loaf that a sponge mixed and used immediately cannot replicate.

Grease and line pans generously, then grease again – The sugars in the fruit and batter create significant sticking during the long bake. Grease the pan, line with parchment, then grease the parchment as well. Skipping either layer of grease risks tearing the loaf when you remove it from the pan.

Bake at 275°F and do not rush it – The low oven temperature allows the dense, fruit-heavy batter to cook through evenly without the exterior burning before the center sets. A higher temperature produces a dry, overbaked crust with an underdone interior. Check with a toothpick at the 2 hour mark and every 15 minutes after.

Mix just until combined after adding the dry ingredients – Overmixing once the flour is added develops gluten and makes the cake heavy and tight instead of tender. Fold the dry ingredients in gently with a wooden spoon until no dry streaks remain and stop immediately.

Cool completely in the pan before removing – The loaves need to set fully before they are removed from the pan. Cutting or removing them warm risks crumbling. Let them cool for at least 2 hours in the pan before turning out onto a wire rack.

Baste lightly during aging, not heavily – A quarter cup of brandy or cider brushed over each loaf once a week during aging is enough to keep the crumb moist and deepen the flavor. Over-basting makes the loaf wet and the texture unpleasant. Wrap tightly between bastings to prevent drying.

Overhead view of active sourdough starter in a cream mixing bowl, ready to use in sourdough fruitcake batter, on a green gingham cloth with holiday greenery
Overhead view of fully mixed sourdough fruitcake batter loaded with dried fruit and raisins in a large mixing bowl with a wooden spoon, on a green gingham cloth with Christmas greenery
Overhead view of a stand mixer bowl with creamed butter and sugar, topped with fresh lime zest, lemon zest, orange zest, and apricot preserves before mixing into sourdough fruitcake batter
Overhead view of sourdough fruitcake batter with dried fruit and flour being folded together with a wooden spoon in a large mixing bowl, on a green gingham cloth with red berry sprigs
Overhead view of finished sourdough fruitcake batter with dried fruit fully incorporated in a large mixing bowl with a wooden spoon, on a green gingham cloth with pine branches and red berries
Overhead view of sourdough fruitcake batter spread into a parchment-lined loaf pan ready to bake, on a green gingham cloth with Christmas pine and red berry sprigs
Overhead view of two freshly baked sourdough fruitcake loaves in parchment-lined pans on a wooden cutting board, on a red and green gingham cloth with Christmas greenery and red berries
Hand brushing a glaze onto two freshly baked sourdough fruitcake loaves in parchment-lined pans, on a green gingham cloth with pine branches and red berry sprigs

Instructions

  1. Day One – Soak the fruit – Combine all dried fruit and crystallized ginger with the peach brandy, apple cider, or apple juice in a large bowl. Stir well to coat all the fruit, cover tightly, and let soak overnight at room temperature for 8 to 12 hours. The fruit should be plump and most of the liquid absorbed. Reserve ½ cup of the soaking liquid for the sourdough sponge.
  2. Day Two – Prepare the sourdough sponge – In a medium bowl mix the bread flour, reserved ½ cup soaking liquid, and sourdough starter or discard until no dry flour remains. Cover and let ferment at room temperature overnight until bubbly and fragrant, about 8 to 12 hours.
  3. Day Three – Preheat and prepare the pans – Preheat your oven to 275°F. Generously grease two 9-inch loaf pans, line with parchment paper, then grease the parchment as well.
  4. Combine the sponge and fruit – Add the soaked fruit to the developed sourdough sponge and stir together until the fruit is evenly distributed through the sponge. Set aside.
  5. Build the batter – In a large bowl or stand mixer cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the citrus zest, citrus juice, and orange marmalade until evenly combined.
  6. Add the sponge and fruit – Add the sponge and fruit mixture to the batter and stir until fully incorporated.
  7. Add the dry ingredients – In a separate bowl whisk together the all-purpose flour, Ceylon cinnamon, ground clove, allspice, ground ginger, sea salt, and baking soda until evenly combined. Gently fold the dry ingredients into the batter using a wooden spoon or spatula until no dry streaks remain. Do not overmix. Fold in the toasted pecans and walnuts last.
  8. Fill the pans and bake – Divide the batter evenly between the two prepared loaf pans and smooth the tops. Place on the center rack of the preheated oven and bake for 2 hours to 2 hours 30 minutes until a toothpick inserted into the center comes out clean. Begin checking at the 2 hour mark.
  9. Baste and cool – Remove the loaves from the oven and immediately brush the warm tops with 2 tablespoons of peach brandy or apple cider per loaf. Let cool completely in the pans for at least 2 hours before turning out onto a wire rack.
  10. Serve or age – To serve immediately slice once fully cooled. To age wrap each cooled loaf tightly in parchment paper and then in foil and store in a cool dark place. Unwrap and baste lightly with ¼ cup brandy or apple cider once a week for up to 4 weeks before serving for the deepest flavor.
Hand holding a thick slice of sourdough fruitcake studded with dried fruit and nuts over a white plate, with the sliced loaf and Christmas greenery in the soft background

Gifting Ideas

  • Wrapped loaf – Wrap the cooled loaf tightly in parchment, then foil, and finish with twine and a handwritten tag noting the bake date and the weekly basting instructions. The recipient can age it further at home.
  • Holiday tin – Place the wrapped loaf in a metal tin to protect it during transport and gifting. A tin also keeps the loaf at a stable temperature during the aging period.
  • Cloth-wrapped gift – Wrap the loaf in a tea towel or linen cloth for a reusable cottage-style presentation. Include a small card with the basting instructions and serving suggestions.
  • Sliced sampler – Cut into thick slices, wrap each individually in parchment, and package together in a small box or tin for a gift that is ready to eat without any waiting.
  • Paired pantry gift – Add a small bottle of Homemade Vanilla Extract or a jar of homemade spiced apple cider alongside the loaf for a cottage kitchen gift set that feels genuinely thoughtful.

Freezing and Storage

  • Room temperature – Wrap the cooled loaves tightly in parchment then foil and store in a cool dry place for up to one week. Keep them airtight or the crumb will dry out quickly.
  • Aging storage – For a deeper more traditional flavor keep the wrapped loaves at room temperature for up to four weeks, basting lightly once a week with ¼ cup peach brandy or apple cider per loaf. Re-wrap tightly between bastings.
  • Refrigerator – If your kitchen runs warm store the wrapped loaves in the refrigerator to slow drying during the aging period. Bring to room temperature before slicing for the best texture.
  • Freezer – Fruitcake freezes beautifully. Wrap tightly in plastic wrap then foil and freeze for up to three months. Thaw overnight at room temperature still wrapped and baste once with brandy or cider after thawing to refresh the flavor before serving.

FAQ

 The secret is time at every stage. Soaking the fruit overnight on day one, fermenting the sourdough sponge overnight on day two, and baking low and slow at 275°F on day three – then aging the finished loaves for at least a week before eating – all work together to build a depth of flavor that a rushed fruitcake never achieves. The sourdough starter adds a layer of complexity that commercial yeast cannot replicate and the overnight sponge fermentation deepens the flavor of the batter before it even goes into the oven.

Yes. Both work well in this recipe. Active starter gives a slightly lighter crumb with a more pronounced sourdough tang. Discard produces a slightly denser loaf with a richer, deeper flavor. The baking time and method are identical for both. Use what you have and the fruitcake will be excellent either way.

No. This fruitcake can be sliced and served the day it is baked. However aging it for at least one week and ideally two to three weeks produces a noticeably richer flavor and a more cohesive crumb as the moisture distributes evenly through the loaf. If you are baking this for Christmas, starting in early December gives you plenty of time to age it properly.

Yes. Replace the peach brandy with apple cider or apple juice throughout the entire recipe – in the fruit soak, the sourdough sponge, and the weekly basting. The texture is identical and the flavor is lighter and more fruit-forward rather than deeply warm. For a homemade apple cider to use in this recipe, read Homemade Apple Cider Recipe In A Dutch Oven.

275°F gives the dense, fruit-heavy batter time to cook evenly all the way through without the exterior burning or drying out before the center sets. A standard baking temperature of 350°F would overbake the exterior and leave the interior underdone in a loaf this heavy with fruit and nuts. The low and slow bake is what gives fruitcake its characteristic moist, dense crumb that holds together cleanly when sliced.

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Sliced sourdough fruitcake loaf on a white scalloped plate with one slice plated separately in the foreground, on a green gingham cloth with red cranberries in the background
5 from 8 votes

Sourdough Fruitcake

Author: Emily Rider
This perfectly spiced sourdough fruitcake is packed with soaked fruits, citrus, and a hint of brandy(or apple cider, juice) for an old fashioned holiday loaf that taste even better as it ages. A cozy, traditional cake perfect for Christmas gatherings
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Prep:40 minutes
Cook:2 hours 30 minutes
Additional Time:8 hours
Total:11 hours 10 minutes
Course: Sourdough
Cuisine: American
Servings: 2 9″ Loaf Pans

Equipment

  • 2 9-inch loaf pans
  • 2 Large mixing bowls
  • 1  Electric mixer
  • 1  Wooden spoon
  • Parchment Paper
  • 1 Pastry brush

Ingredients

Fruit Mixture:

  • ½ cup dried golden raisins 80 grams
  • ½ cup dried cranberries 80 grams
  • ½ cup dried blueberries 80 grams
  • 1 cup crystallized ginger 140 grams
  • ½ cup dried apricots 85 grams
  • 1½ cups peach brandy or apple cider or juice reserve ½ cup for the sponge after soaking
  • zest and juice of 1 lemon 1 lime, and 1 orange

Sourdough Sponge:

Dry Mixture:

  • 5 cups all-purpose unbleached flour 625 grams
  • 2 teaspoons Ceylon cinnamon 4 grams
  • 1 teaspoon ground ginger 2 grams
  • ½ teaspoon ground allspice 1 gram
  • ¼ teaspoon ground clove 1 gram
  • 1 teaspoon fine sea salt 6 grams (omit if using salted butter)
  • 1 teaspoon baking soda 5 grams

Batter:

  • 1 cup butter 227 grams, softened (if using salted butter omit the sea salt)
  • 1 cup granulated sugar 200 grams
  • 4 large eggs 200 grams, room temperature
  • ½ cup orange marmalade 160 grams
  • 1 cup chopped toasted pecans 120 grams
  • ½ cup chopped toasted walnuts 60 grams

Instructions

  1. Day One – Soak the fruit – Combine all dried fruit and crystallized ginger with the peach brandy, apple cider, or apple juice in a large bowl. Stir well to coat all the fruit, cover tightly, and let soak overnight at room temperature for 8 to 12 hours. The fruit should be plump and most of the liquid absorbed. Reserve ½ cup of the soaking liquid for the sourdough sponge.
  2. Day Two – Prepare the sourdough sponge – In a medium bowl mix the bread flour, reserved ½ cup soaking liquid, and sourdough starter or discard until no dry flour remains. Cover and let ferment at room temperature overnight until bubbly and fragrant, about 8 to 12 hours.
  3. Day Three – Preheat and prepare the pans – Preheat your oven to 275°F. Generously grease two 9-inch loaf pans, line with parchment paper, then grease the parchment as well.
  4. Combine the sponge and fruit – Add the soaked fruit to the developed sourdough sponge and stir together until the fruit is evenly distributed through the sponge. Set aside.
  5. Build the batter – In a large bowl or stand mixer cream the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the citrus zest, citrus juice, and orange marmalade until evenly combined.
  6. Add the sponge and fruit – Add the sponge and fruit mixture to the batter and stir until fully incorporated.
  7. Add the dry ingredients – In a separate bowl whisk together the all-purpose flour, Ceylon cinnamon, ground clove, allspice, ground ginger, sea salt, and baking soda until evenly combined. Gently fold the dry ingredients into the batter using a wooden spoon or spatula until no dry streaks remain. Do not overmix. Fold in the toasted pecans and walnuts last.
  8. Fill the pans and bake – Divide the batter evenly between the two prepared loaf pans and smooth the tops. Place on the center rack of the preheated oven and bake for 2 hours to 2 hours 30 minutes until a toothpick inserted into the center comes out clean. Begin checking at the 2 hour mark.
  9. Baste and cool – Remove the loaves from the oven and immediately brush the warm tops with 2 tablespoons of peach brandy or apple cider per loaf. Let cool completely in the pans for at least 2 hours before turning out onto a wire rack.
  10. Serve or age – To serve immediately slice once fully cooled. To age wrap each cooled loaf tightly in parchment paper and then in foil and store in a cool dark place. Unwrap and baste lightly with ¼ cup brandy or apple cider once a week for up to 4 weeks before serving for the deepest flavor.

Video

Notes

 Soak and sponge both need overnight – A full 8 to 12 hour soak for the fruit and a full overnight ferment for the sourdough sponge are both required for the best flavor. Rushing either step produces a less complex finished loaf.
Bake at 275°F only – The low oven temperature is essential for even baking through a loaf this dense with fruit and nuts. Do not increase the temperature to speed up baking.
Age for deeper flavor – Baste each loaf with ¼ cup peach brandy or apple cider once a week for up to four weeks. Wrap tightly between bastings. The fruitcake improves significantly over the first two weeks of aging.
Alcohol-free version – Replace all peach brandy with apple cider or apple juice throughout the entire recipe including the fruit soak, the sourdough sponge liquid, and the weekly basting.
 

Nutrition

Serving: 1g, Calories: 3545kcal, Carbohydrates: 595g, Protein: 58g, Fat: 107g, Saturated Fat: 62g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 28g, Trans Fat: 4g, Cholesterol: 571mg, Sodium: 2647mg, Potassium: 1299mg, Fiber: 22g, Sugar: 263g, Vitamin A: 4549IU, Vitamin C: 5mg, Calcium: 232mg, Iron: 19mg

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Emily Rider

Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.

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6 Comments

  1. After soaking the dried fruit, will most/all of the liquid be absorbed? Should I decant any extra or mix it into the rest of the dough?

    Reply

    1. Hi Brianna! 😊

      Great question! After soaking the dried fruit, most of the liquid will be absorbed, but you may have a little left over. Yes, go ahead and mix any remaining liquid right into the rest of the ingredients—it adds extra flavor and moisture to the fruitcake. We’ll make a note of this helpful tip in the instructions—thank you for bringing it up!

      We hope you absolutely love your fruitcake, and please don’t hesitate to reach out if you have any other questions. Happy baking and enjoy!

      Happy Baking,
      Ruby Ann & Emily

      Reply

      1. One last question. In the ingredients it mentions 1 cup of butter but the instructions list 1/2 cup of butter.

        Reply

        1. Hi Brianna,

          Thank you for catching that! The correct amount is 1 cup of salted butter. We’ve updated the instructions to reflect this. Let us know if you have any other questions—happy baking! 😊

          Warmly,
          Emily

          Reply

  2. When do you add the Turbinado sugar? I read through the recipe a few times and it does not state when to add it?

    Reply

    1. Hi Brooklyn! 😊 Thank you for your question. The sugar called for in this recipe is granulated sugar, not turbinado sugar. The recipe instructions in both the blog post and the recipe card clearly state when to add the sugar—it’s mixed in with the wet ingredients during the preparation process.

      If you’d like to use turbinado sugar, it can be sprinkled on top before baking for a delightful crunch, but it’s not required for the recipe as written. We’ll make sure this is clear in the post to avoid any confusion.

      We really appreciate your feedback! Let us know if you have any other questions. Happy baking! 🍰✨

      Warmly,
      Emily & Ruby Ann

      Reply