Sourdough Fruitcake

4.89 from 9 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

For the Sourdough Sponge

1 cup bread flour 120 grams
1 cup sourdough starter or discard about 240 grams
½ cup reserved soaking liquid about 112 grams

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 the dried fruit and crystallized ginger in a large bowl. Pour all 1½ cups of peach brandy, apple cider, or apple juice over the fruit; do not hold back the ½ cup beforehand. 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.
After soaking, pour off or strain exactly ½ cup (120 ml) of the soaking liquid for the sourdough sponge. During the overnight soak, this liquid becomes concentrated with flavor from the dried fruit and crystallized ginger. It is intentionally used in the sponge instead of plain water or fresh juice, which is why the sponge is prepared after the fruit has soaked. If you have slightly less than ½ cup, add enough of the same brandy, cider, or juice to equal ½ cup. Cover and refrigerate the soaked fruit and any remaining liquid until Day Three.
Day Two – Prepare the sourdough sponge – In a medium bowl, mix the bread flour, reserved ½ cup of fruit-infused 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 at 275°F (135°C) 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 (135°C) – 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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