Imagine walking into a cozy cottage where the air smells like freshly baked sourdough fruit cake. Every bite is a yummy mix of sweet fruits and soft, tangy cake. Make your home feel warm and inviting with our Sourdough Fruit Cake recipe—a tasty treat to share with your family and friends!

This cake is perfect for any occasion, especially the holiday season, made with dried fruit, sourdough starter, and a touch of liqueur of your choice(or apple juice).

Our favorite liqueur flavor is Peach Brandy.

It makes this fruitcake superb!!

You can also substitute the brandy for apple juice or apple cider.

Why You Will Love This Sourdough Fruit Cake Recipe

Delicious Flavor: The cake is a perfect blend of dried fruit like golden raisins, tart cherries, and dried apricots. The addition of a spice mixture, including cinnamon and ginger, along with orange zest, makes every bite of this sourdough fruit cake a delightful experience.

Sourdough Starter: Using a white sourdough starter or discard gives this sourdough cake its tangy flavor. The sourdough sponge, left to ferment overnight, adds a unique taste and helps the cake rise naturally, reducing the phytic acid content and making it easier to digest.

Simple Ingredients: This recipe uses common ingredients like all-purpose flour, sugar, and butter. You’ll also need dried fruits, a little liqueur of your choice (or apple juice), and some nuts. It’s easy to prepare with tools like a stand mixer, making it accessible to everyone.

Versatility: You can customize this traditional cake by trying different recipes with various fruits, nuts, and spices. Whether you want a rich Christmas cake or a lighter fruit bread, this recipe can be adapted to suit your taste.

Tips for the Best Sourdough Fruit Cake

• Adjust for Different Flavors: Experiment with different liqueurs, such as rum or triple sec, for a unique twist. You can also replace the brandy with apple juice or apple cider for a non-alcoholic version.
• Use Fresh, Quality Ingredients: The quality of your dried fruits, nuts, and spices will directly impact the flavor of your cake. Use the freshest ingredients available.
• Active Sourdough Starter: Ensure your sourdough starter is active and bubbly before using it in the recipe. This will help the cake rise and improve its texture. But you can use discard as well if your starter is not active and you must make this recipe without waiting. The result will be less tang and less rise but the final cake will still be great tasting.

FAQ

What is Sourdough Fruit Cake?

Sourdough fruit cake is a traditional cake made with a sourdough bread starter, dried fruits, and spices. The sourdough sponge gives it a tangy flavor, and it is often enjoyed during the holiday season.

How long should I age the fruit cake?

While this cake is delicious and fresh, it becomes even better with age! Wrap the cooled cake tightly in parchment paper and then aluminum foil. Store it in an airtight container at room temperature for up to 4 weeks. For a deeper flavor, brush the cake with a bit of brandy or orange juice as it ages for up to 4 weeks.

Can I make this recipe without alcohol?

Absolutely! Instead of soaking the fruits in brandy or rum, you can use orange juice, apple cider, or even brewed tea. These alternatives keep the fruits moist and flavorful without alcohol.

How Should I Store Sourdough Fruit Cake?

Store your sourdough fruit cake in an airtight container at room temperature, allowing it to age for a few weeks. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months.

Can I use sourdough discard for this fruit cake?

Yes, you can absolutely use sourdough discard! It adds a subtle tang and enhances the cake’s texture without overwhelming the flavor. If you have an active starter, that works too, but discard is a great way to minimize waste and give your baked goods a delicious depth.

What type of dried fruits and nuts work best for sourdough fruit cake?

This recipe is versatile so you can use a mix of your favorites! Popular options include raisins, dried cranberries, chopped apricots, and candied orange peel for fruits. For nuts, walnuts, pecans, or almonds add a nice crunch. Just make sure to chop larger pieces into smaller bits for even distribution.

Tools you may need

• Loaf Pans x2
• Mixing Bowls
• Stand Mixer
• Measuring Cups and Spoons
• Danish Wish or Wooden Spoons
• Baking Pan for a liner *optional
• Cooling rack
• Optional: Parchment paper or cake liners

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Ingredients You Need to Make Sourdough Fruit Cake

Dry Ingredients

• Dried Blueberries: Dried blueberries retain their sweet and slightly tangy flavor, adding a burst of fruity goodness.
• Golden Raisins: These dried fruits add sweetness and texture.
• Raisins: Adds sweetness and texture
• Dried Apricots: Add a fruity flavor that balances the other fruits.
• Dried Tart Cherries: Adds fruity flavors and texture.
• Crystallized Ginger: Ginger cooked in sugar syrup and coated with sugar provides a sweet and spicy kick.
• All-Purpose Unbleached Flour: This versatile flour, made from a blend of hard and soft wheat, offers a balanced protein content that provides both structure and tenderness.
• Sugar Cane: adds a rich sweetness to the cake.
• Ground Clove, Allspice, Cinnamon, and Ginger: These spices add warmth and depth, enhancing the overall flavor of the cake.
• Salt: Enhances all the other flavors.
• Baking Soda: Helps the cake rise, ensuring a light texture

Wet Ingredients

• Lemon, Lime, and Orange Zest and Juice: These citrus elements add a bright, fresh flavor that balances the richness of the cake.
• Orange Marmalade: Enhances the fruity notes of the cake.
• Peach Brandy: Adds depth to the flavor, or use apple juice for a non-alcoholic option.
• Eggs: provide structure and richness to the bread dough, making it tender and moist.
• Salted Butter: Adds a smooth, rich flavor.
• Mulled Cider, Apple Cider, or Juice: These liquids add both flavor and moisture, making the cake juicy and flavorful.
• Sourdough Starter: This mixture of fermented flour and water, activated by wild yeast and bacteria, naturally leavens the bread dough, giving it a distinct tangy taste.

How to Make Sourdough Fruit Cake

The Day Before:

Step 1: Prepare the Fruit Mixture

Mix your dried fruits, including golden raisins, raisins, tart cherries, apricots, blueberries, and crystallized ginger, with a liquid of choice, such as liqueur or apple juice. Cover the bowl and let the mixture sit overnight to allow the flavors to meld.

Step 2: Make the Sourdough Sponge

Combine bread flour, apple cider or apple juice, and sourdough starter or discard in a large bowl. Cover the bowl and let it ferment overnight, ideally for 8 to 12 hours, to develop the unique flavor.

The Next Day:

Step 3: Mix the Wet Ingredients

Cream together sugar and softened salted butter in a large bowl until the mixture becomes light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in orange zest, orange juice, and orange marmalade.

Step 4: Combine the Sourdough Sponge and Fruit Mixture

Mix the fermented sourdough sponge with the soaked fruit mixture. Stir in additional zest, juice, and a flavorful liquid like mulled cider or apple juice. Fold in toasted nuts for extra crunch.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together flour, salt, baking soda, cinnamon, ginger, cloves, and allspice until well blended.

Step 6: Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to maintain a tender texture.

Step 7: Prepare the Pans

Preheat the oven to a low temperature. Grease and line the bottoms of your loaf pans with parchment paper. Divide the batter evenly between the prepared pans.

Baking the Cake

Step 8: Bake the Cake
Place the loaf pans in the center of the oven and bake at **275°F for 2 1/2 hours, or until a toothpick inserted into the center comes out clean. Alternatively, you can bake at 300°F for 1 1/2 hours for a faster result, but slower baking ensures even cooking. **Baking at 275°F yields a denser, more traditional fruitcake texture, while 300°F produces a lighter texture.

Step 9: Cool the Cakes
After baking, immediately baste the cakes with additional liqueur or apple juice. Allow the cakes to cool on wire racks before removing them from the pans.

Storing the Cake

• Room Temperature: After cooling, store the cake in an airtight container. For best flavor, age the cake for 2-4 weeks, brushing with additional liqueur, apple juice, or apple cider weekly.
• Freezing: For longer storage, wrap the cooled loaf tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
• Refrigeration: For short-term storage, refrigerate the wrapped cake in an airtight container for up to 2-4 weeks. Warm it slightly before serving to refresh the flavors.

Serving Ideas

This sourdough fruit cake is delicious on its own, but you can make it even better by serving it with a dollop of whipped cream or a drizzle of maple syrup.

For a festive touch, sprinkle some powdered sugar on top and add fresh fruit.

The cake’s moist texture and rich flavors make it a perfect treat for any occasion.

For even more delicious, homemade treats, explore our favorite cozy recipes below;

• Cottage Inspired Sourdough Starter Recipe
• Sourdough Cinnamon Rolls
• Sourdough Cranberry Orange Bread
• Easy Mulled Apple Cider
• Hot Cocoa Mix

We hope you love this Sourdough Fruit Cake as much as we do. If you decide to whip up a loaf, please tag us @themoderndaycottage on Instagram and leave a comment below. And don’t forget to 📌 pin this recipe to your 📌 Pinterest board for future baking adventures. Happy Baking

Sourdough Fruit Cake Recipe (starter or discard)

By Emily Rider

5 from 8 votes

Get into the holiday spirit with this traditional sourdough fruit cake. You can make it with sourdough starter or discard. This cake is filled with dried fruits and has a soft, rich taste that’s great for any celebration. Whether you’re baking for a special occasion or just for fun, this sourdough fruit cake will be a hit. Follow our simple recipe to make this classic dessert.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Additional Time 8 hours hrs

Total Time 10 hours hrs 45 minutes mins

Course Sourdough

Cuisine American

Servings 2 9″ Loaf Pans

Calories 573 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup of dried golden raisins
• ▢ 1 cup of dried raisins
• ▢ 1 cup of tart dried cherries
• ▢ ½ cup of dried blueberries
• ▢ 1 cup of crystallized ginger
• ▢ ½ cup of dried apricots
• ▢ 1 cup of peach brandy
• ▢ Zest and juice of 1 lemon 1 lime, and 1 orange
• ▢ 1 cup of bread flour
• ▢ 5 cups all purpose unbleached flour
• ▢ *1 1/2 cups of apple cider or juice *Reserve 1/2 cup of the soaking liquid for the sponge mixture.
• ▢ 1 cup of sourdough starter or discard If using sourdough discard, consider adding 1 tsp of baking powder to help with the rise.
• ▢ 1 cup of butter
• ▢ 1 cup of sugar
• ▢ ¼ tsp of ground clove
• ▢ ½ tsp of ground allspice
• ▢ 2 tsp of ceylon cinnamon
• ▢ 1 tsp of ground ginger
• ▢ 1 tsp of salt
• ▢ 1 tsp of baking soda
• ▢ 4 large eggs at room temperature
• ▢ 1 cup of chopped toasted pecans
• ▢ ½ cup of chopped and toasted walnuts
• ▢ ½ cup of orange marmalade

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How To Make

The Day Before:

• 1. Prepare the Fruit Mixture: In a medium-sized bowl, mix your dried fruit (golden raisins, raisins, tart cherries, apricots, blueberries, and crystallized ginger) with 1 cup of liqueur of your choice or apple juice. Cover and let it sit overnight so the flavors meld.
• 2. Make the Sourdough Sponge: In a large bowl, mix 1 cup of bread flour, 1 cup of hard cider or apple juice, and 1 cup of white sourdough starter (If using sourdough discard, consider adding 1 tsp of baking powder to help with the rise). Cover and let it ferment overnight, preferably for 8 to 12 hours. This fermentation is crucial for developing the cake’s unique flavor.

The Next Day:

• 1. Mix the Wet Ingredients: In another large bowl, cream together 1 cup of sugar and 1/2 cup of softened salted butter until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Stir in the orange zest and juice, along with 1/2 cup of orange marmalade.
• 2. Combine the Sourdough Sponge and Fruit Mixture: Add the fermented sourdough sponge to the soaked fruit mixture. Stir in the zest, juice, and 1/2 cup of mulled cider or apple juice. Fold in 1 cup of toasted nuts for extra crunch.
• 3. Mix the Dry Ingredients: In a separate medium-sized bowl, whisk together 5 cups of all-purpose flour, 1 tsp of salt, 1 tsp of baking soda, 1 tsp of cinnamon, 1/2 tsp of ginger, 1/4 tsp of cloves, and 1/4 tsp of allspice.
• 4. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can affect the texture of the cake.
• 5. Prepare the Pans: Preheat your oven to 275 degrees F. Grease and line the bottoms of two 9-inch loaf pans or tea loaf pans with parchment paper. Pour the batter evenly into the prepared pans.

Baking the Cake:

• 1. Bake the Cake: Place the loaf pans in the oven center and bake for 2 1/2 hours at 275 degrees F, or until a toothpick inserted into the center comes out clean. You can also bake the cakes at 300 degrees F for 1 1/2 hours, but a slower baking time results in a more evenly baked cake.
• 2. Cool the Cakes: Once the cake bakes, baste it with more liqueur or apple juice immediately. Let the cooled loaf cakes rest on wire racks before removing them from the pans.

Notes

Soak the Fruit Overnight: Soak your dried fruits in liqueur or juice overnight. This not only plumps them up but also infuses them with flavor, making the cake more moist and flavorful.

Slow and Low Baking: Bake the cake at a lower temperature (275°F) for a longer time to ensure an even bake and prevent the fruit from sinking to the bottom. This slow baking method also helps the flavors to develop fully.

Baste for Moisture: After baking, baste the cake with more liqueur or juice while it’s still warm. This keeps the cake moist during storage and enhances the flavor.

Aging for Flavor: For the best taste, let the cake age for at least 2-4 weeks in an airtight container. The flavors meld and intensify over time, resulting in a richer, more complex cake.

Check Doneness Carefully: Use a bamboo skewer or toothpick to check if the cake is done. Insert it into the center of the cake; if it comes out clean, the cake is ready. If not, continue baking in 10-minute increments.

Warm Before Serving: If you've stored the cake in the refrigerator or freezer, warm it slightly in the microwave or oven before serving to refresh its flavors and soften the texture.

Using Discard Instead of Starter: If using sourdough discard, consider adding 1 tsp of baking powder to help with the rise.

Nutrition

Serving: 1gCalories: 573kcalCarbohydrates: 87gProtein: 10gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 11gCholesterol: 72mgSodium: 326mgFiber: 4gSugar: 42g

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