Sourdough Fruitcake

5 from 8 votes

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

Prep Time40

Cook Time2 30

Additional Time8

Total Time11 10

Course: Sourdough

Cuisine: American

Servings: 9" Loaf Pans

Calories: 3545kcal

Author: Emily Rider

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:

1 cup bread flour 120 grams
1 cup sourdough starter or discard
½ cup reserved soaking liquid

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

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.
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.
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.
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.
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.
Add the sponge and fruit – Add the sponge and fruit mixture to the batter and stir until fully incorporated.
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.
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.
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.
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.

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