Sourdough Fruitcake

A loaf of freshly baked fruit cake in a cottage kitchen on a wooden counter top on a cutting board with one piece cut off the end.

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: 126kcal

Author: Emily Rider

Equipment

Large mixing bowls
Loaf pans
Parchment Paper
Wooden spoon
Electric mixer

Ingredients

1 cup Dried golden raisins (160g)
1 cup Dried raisins (160g)
1 cup Tart dried cherries (160g)
½ cup Dried blueberries (80g)
1 cup Crystallized ginger (140g)
½ cup Dried apricots (85g)
1 ½ cup Peach brandy or Apple cider or juice (354ml) reserve 1/2 cup for the sponge(dough) after soaking the fruit overnight.
Zest and juice of 1 lemon 1 lime, and 1 orange
1 cup Bread flour (120g)
5 cups All-purpose unbleached flour (625g)
1 cup Sourdough starter or discard (240ml)
1 cup Butter (unsalted or salted if using salted omit the salt), softened (227g)
1 cup Sugar (200g)
¼ tsp Ground clove (0.5g)
½ tsp Ground allspice (1g)
2 tsp Ceylon cinnamon (4g)
1 tsp Ground ginger (2g)
1 tsp Sea Salt (6g) *omit if using salted butter
1 tsp Baking soda (5g)
4 Large egg (212g) 200 g at room temperature
1 cup Chopped toasted pecans (120g)
½ cup Chopped toasted walnuts (60g)
½ cup Orange marmalade (160g)

Instructions

Soak the fruit: Combine all dried fruit and crystallized ginger with the brandy, cider, or juice in a large bowl. Stir, cover, and let soak overnight so the fruit fully plumps.
Prepare the sourdough sponge: Mix the bread flour, reserved soaking liquid, and sourdough starter or discard until combined. Cover and let ferment overnight until bubbly and fragrant.
Prep the pans and oven: Preheat the oven to 275°F and generously grease two loaf pans, line with parchment, then grease the parchment as well.
Build the batter: Cream the butter and sugar until light, then add the eggs one at a time. Stir in the citrus zest, juice, marmalade, soaked fruit, and sourdough sponge until evenly combined.
Add the dry ingredients: Whisk the flour, spices, salt, and baking soda, then gently fold into the batter just until incorporated. Stir in the nuts last.
Bake low and slow: Divide the batter between the pans, smooth the tops, and bake on the center rack until a toothpick comes out clean.
To mature or serve: Brush the warm loaves with brandy or juice, cool completely, then serve or wrap tightly and age, basting lightly each week.

Video

Notes

Cottage Test Note: This fruitcake was tested both with active starter and discard. The discard version baked up slightly denser with a richer tang, while the active starter gave a lighter crumb — both stayed moist for weeks.
Fruit Soaking: A full overnight soak (8–12 hours) gives the best flavor, but even 4 hours works in a pinch. The longer rest lets the fruit plump and the bourbon or cider infuse deeply.
Aging (Maturing or Curing) the Cake: For traditional depth, baste weekly with ¼ cup peach bourbon or apple cider for up to 4 weeks. Wrap tightly between bastings to prevent drying.
Storage: Keep wrapped in parchment, beeswax paper, or plastic wrap, then foil or freezer paper, and store in an airtight container in a cool, dark pantry. Avoid refrigeration unless the kitchen runs warm. Keep this airtight or it will dry out.
Serving Suggestion: Serve thick slices with whipped cream, fresh citrus, or a drizzle of warm custard for an old-fashioned Christmas finish.

Nutrition