Sourdough Fruit Cake with Spices
A good dessert rounds out the meal perfectly. Serve this sourdough fruit cake after dinner, or slice it up as an easy morning treat!
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Ingredients
- 240 grams sourdough starter 1 cup
- 227 grams unsalted butter 1 cup
- 4 eggs
- 85 grams molasses ¼ cup
- 120 grams Greek yogurt ½ cup
- 1 teaspoon vanilla extract
- 150 grams brown sugar ¾ cup
- 240 grams all-purpose flour 2 cups
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 60 teaspoons almonds chopped, roasted, ½ cup
Dried Fruit
- 75 teaspoons chopped dates pitted, ½ cup
- 75 teaspoons raisins ½ cup
- 60 teaspoons dried cranberries ½ cup
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.
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Nutrition
Serving: 1slice | Calories: 358kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 261mg | Potassium: 276mg | Fiber: 2g | Sugar: 23g | Vitamin A: 475IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 2mg
