Sourdough Fruit Cake with Spices
Tina BevkIf you’re like me, a good dessert rounds out any meal perfectly. Serve this sourdough spice cake after dinner, or slice it up for a morning treat. Its rich spices and dried fruits mix with the unique tang of sourdough, making it a hit whenever you choose to enjoy it. Simple to make and delightful to share, this cake is sure to become a favorite in your home!
If you prefer sweet things made from your sourdough starter (like me!), be sure to check out my sourdough lemon balm sheet cake recipe and my sourdough raspberry and white chocolate scones recipe!
📖Printable Recipe
Sourdough Fruit Cake with Spices
Ingredients
- 1 cup sourdough starter
- 1 cup butter unsalted
- 4 eggs
- 1/4 cup molasses
- 1/2 cup greek yogurt
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup almonds chopped, roasted
Dried Fruit
- 1/2 cup chopped dates pitted
- 1/2 cup raisins
- 1/2 cup dried cranberries
Instructions
- Begin by soaking the dried fruits. In a bowl, combine chopped dates, raisins, dried cranberries, and optional candied orange peels. Cover with orange juice to submerge the fruit fully. Refrigerate overnight to allow the fruits to absorb the juice and plump up.
- The next day, preheat your oven to 350°F (180°C). In a separate bowl, whisk together the flour, ground ginger, nutmeg, cinnamon, ground cloves, baking powder, and salt. Set this dry mixture aside.
- In another mixing bowl, blend Greek yogurt, molasses, vanilla extract, and eggs until fully combined. Stir in the sourdough starter until just mixed.
- In the bowl of a stand mixer, cream together softened butter and brown sugar until well combined. Gradually add the previously mixed dry ingredients alternately with the wet sourdough mixture, ensuring each addition is incorporated before adding the next.
- Fold in the orange zest, optional roasted almonds, and the soaked fruit mixture along with any remaining orange juice. Ensure everything is evenly distributed throughout the batter.
- Grease a round cake pan and pour in the batter. Smooth the top with a spatula.
- Bake the cake on a middle rack of the oven for about 1 hour and 20 minutes to 1 hour and 30 minutes. Check for doneness by inserting a knife into the center of the cake; it should come out clean.
- Allow the cake to cool in the pan for about 10 minutes, then remove and cool completely on a wire rack. Decorate with optional orange zest, candied orange slices, or festive decorations as desired.
Notes
- Fruit Soaking: Make sure the dried fruits are fully submerged in orange juice overnight. This ensures they are plump and juicy, distributing moisture and flavor evenly throughout the cake.
- Mixing: Avoid overmixing the batter once the flour is added. Mix just until the ingredients are combined to keep the cake tender.
- Baking Temperature: Ensure your oven is properly preheated to 350°F before baking. An accurately heated oven is crucial for even baking and preventing the cake from becoming too dry.
- Cake Testing: Check the cake with a knife or skewer before removing it from the oven. It should come out clean. If not, give it a few more minutes to ensure it’s perfectly cooked through.
- Cooling: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes removing it from the pan easier without breaking.
Nutrition
Ingredients
- Sourdough starter: Adds a unique tangy flavor to the cake, making it different from typical Christmas desserts.
- Unsalted butter: Helps create a moist, rich texture in the cake.
- Eggs: Bind the ingredients together and add richness.
- Molasses: Provides deep, warm flavors that are perfect for the holiday season.
- Greek yogurt: Makes the cake tender and moist.
- Vanilla extract: Enhances the overall flavor of the cake.
- Brown sugar: Adds sweetness and a hint of caramel.
- All-purpose flour: The base of the cake, it keeps the structure while remaining soft.
- Baking powder: Helps the cake rise and become fluffy.
- Salt: Balances and enhances the flavors of the other ingredients.
- Spices (ginger, nutmeg, cinnamon, cloves): These spices give the classic Christmas flavor.
- Orange zest: Adds a fresh, citrusy note.
- Roasted almonds: Provide a crunchy texture and nutty flavor.
- Dried fruits (dates, raisins, cranberries): Offer chewy textures and sweet flavors.
- Candied orange peels: Bring a bright, sugary contrast to the rich cake.
- Orange juice: Moistens the dried fruits, enhancing their flavor and texture.
See recipe card for quantities.
How to Make Sourdough Fruit Cake
STEP 1. Begin by soaking the dried fruits. In a bowl, combine chopped dates, raisins, dried cranberries, and optional candied orange peels. Cover with orange juice to submerge the fruit fully. Refrigerate overnight to allow the fruits to absorb the juice and plump up.
STEP 2. The next day, preheat your oven to 350°F (180°C). In a separate bowl, whisk together the flour, ground ginger, nutmeg, cinnamon, ground cloves, baking powder, and salt. Set this dry mixture aside.
STEP 3. In another mixing bowl, blend Greek yogurt, molasses, vanilla extract, and eggs until fully combined. Stir in the sourdough starter until just mixed.
STEP 4. In the bowl of a stand mixer, cream together softened butter and brown sugar until well combined. Gradually add the previously mixed dry ingredients alternately with the wet sourdough mixture, ensuring each addition is incorporated before adding the next.
STEP 5. Fold in the orange zest, optional roasted almonds, and the soaked fruit mixture along with any remaining orange juice. Ensure everything is evenly distributed throughout the batter.
STEP 6. Grease a round cake pan and pour in the batter. Smooth the top with a spatula.
STEP 7. Bake the cake on a middle rack of the oven for about 1 hour and 20 minutes to 1 hour and 30 minutes. Check for doneness by inserting a knife into the center of the cake; it should come out clean.
STEP 8. Allow the cake to cool in the pan for about 10 minutes, then remove and cool completely on a wire rack. Decorate with optional orange zest, candied orange slices, or festive decorations as desired.
Hint: before baking the cake, make sure the top is smoothed out. The cake will be much easier to frost later if the top is relatively smooth!
Baking Schedule
OPTION 1: Soak fruits the night before, bake the cake the next day
- 8:00 – Soak the dried fruits in orange juice.
- Overnight – Let fruits soak in the refrigerator.
- Next Day
- 10:00 – Preheat the oven and prepare the cake batter.
- 10:30 – Cake goes into the oven.
- 12:00 to 12:10 – Check the cake and continue baking if necessary.
- 12:30 – Cake comes out of the oven to cool down.
OPTION 2: Start early in the morning, have the cake ready by afternoon
- 7:00 – Soak the dried fruits in orange juice.
- 9:00 – Begin preheating the oven and making the batter.
- 9:30 – Cake goes into the oven.
- 11:00 to 11:10 – Check the cake and continue baking if necessary.
- 11:30 – Cake comes out of the oven to cool down.
Substitutions & Variations
- Nuts: Instead of almonds, try using pecans or walnuts for a different crunch.
- Dried Fruits: Mix up the dried fruit options by including apricots, figs, or prunes to add new flavors.
- Spices: Swap out cinnamon for allspice or add cardamom for a deeper spice profile.
- Sweeteners: Substitute brown sugar with coconut sugar or honey for a different kind of sweetness.
- Alcohol: Soak the dried fruits in rum or brandy instead of orange juice for an adult twist on the classic recipe.
💭Crucial Success Tips
- Fruit Soaking: Make sure the dried fruits are fully submerged in orange juice overnight. This ensures they are plump and juicy, distributing moisture and flavor evenly throughout the cake.
- Mixing: Avoid overmixing the batter once the flour is added. Mix just until the ingredients are combined to keep the cake tender.
- Baking Temperature: Ensure your oven is properly preheated to 350°F before baking. An accurately heated oven is crucial for even baking and preventing the cake from becoming too dry.
- Cake Testing: Check the cake with a knife or skewer before removing it from the oven. It should come out clean. If not, give it a few more minutes to ensure it’s perfectly cooked through.
- Cooling: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set and makes removing it from the pan easier without breaking.
FAQ
Yes, you can make this cake without a stand mixer. Simply cream the butter and sugar together with a hand mixer or by hand using a spatula, and mix the other ingredients as directed. The key is to ensure everything is well combined.
You can soak the dried fruits up to 24 hours in advance. Longer soaking will enhance their flavor and texture, making them juicier and more flavorful in the cake.
To keep the cake fresh, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. For longer storage, you can freeze the cake for up to three months.
More Sourdough Recipes
How To Store Sourdough Fruit Cake
- At room temperature: Keep the cake in an airtight container for up to 3 days.
- Refrigerate: Store the cake in a container for up to 7 days.
- Freeze: Wrap the cake well in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container for up to 3 months. Thaw at room temperature and, if desired, briefly warm in the oven to refresh the flavors before serving.
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
