Sourdough adventures – fruit cake

I’ve joined another baking group! I’m thrilled to be a part of Sourdough Surprises, a group dedicated to making so much more than basic breads with sourdough. Each month we are given a challenge and we post our creations on the 20th of the month. The challenge for March was to use our starter to make a cake and, having pretty much overloaded my family on sweet treats recently, I opted to make something a little healthier that would make a great lunchbox addition. I adapted my usual fruitcake recipe for this, just subbing out some flour and water and the baking powder for sourdough starter.

Spectacular oven spring, moist crumb, light, soft texture and absolutely delicious!

sourdough fruitcake

Ingredients

150g sultanas
100g dried cranberries
125ml water
200g dark brown sugar
110g unsalted butter
1 tsp cinnamon
50g slivered almonds
2 eggs, lightly beaten
240g 100% hydration sourdough starter
250g all-purpose (plain) flour
1 tsp baking soda
1/2 tsp salt

Directions

Feed 60g of mature starter in the morning with 60g water and 60g flour and allow to activate for 2 – 3 hours at room temperature.

Preheat the oven to 175°C. Grease and flour 1 large or 2 small loaf tins.

Put the fruit, water, sugar, butter and cinnamon into a heavy-based saucepan and bring to the boil. Simmer around 15 minutes. Let cool.

Add the almonds, eggs and starter to the fruit and mix thoroughly.

Sift the flour, baking soda and salt together and fold into batter.

Pour the batter into the loaf tin(s) and place in the oven. Bake for around 45 minutes, until a toothpick inserted in the centre comes out clean.

Turn cakes out of the tins and let cool on a wire rack.

They will keep well for a few days in an airtight container or wrapped tightly in foil. When cool, you can also wrap them tightly in foil and freeze. Leave out at room temperature overnight still wrapped in foil to thaw.

Submitted to YeastSpotting



This entry was posted in cake, snack, sourdough surprises, sweet. Bookmark the permalink.

28 Responses to Sourdough adventures – fruit cake

  1. Yum! I’ve never really got into the habit of using my starter for sweet baking, maybe I’ll give it a go! I always like to see another sourdough baker :)

    • pizzarossa says:

      I have an undying love for my starter! I only intended on using it for bread in the beginning, but it’s proving itself to be amazingly versatile! :)

  2. Jessica says:

    Looks positively delicious! I’ll have to keep this recipe in mind for Christmastime!

  3. I’m often surprised by how high sourdough cakes rise. Your cake looks really moist and soft!

  4. jojo54 says:

    That looks yummy! Can’t have too many sourdough recipes! ;)

  5. Robyn says:

    I love fruitcake and this one looks wonderful! You managed to get it dense but not heavy, great job!

  6. Rachael says:

    This would be perfect for breakfast with a nice slap of fresh butter and a hot cup of coffee. Thank you for the recipe! I’m glad to be baking with you through Sourdough Surprises. :)

  7. Welcome to the group! Your fruitcake looks wonderful :)

  8. Rebecca says:

    Welcome! Your cake looks beautiful and wholesome!

  9. turnips 2 tangerines says:

    This looks absolutely delicious! This would make a wonderful gift too:) Lynn @ Turnips 2 Tangerines

  10. Kelster says:

    This reminds me so much of the Easter buns that I will be making soon! I have a recipe that uses my sourdough starter too.

  11. Amanda Embry says:

    I went for the less-sweet option, too. Your fruit cake looks delicious.

  12. Yay! I am so glad you decided to join us! Your fruitcake looks fantastic, very moist and light! This would be a perfect snack or breakfast! :)

  13. This sounds so delicious!

  14. Pingback: DELICIOUS FRUITCAKE RECIPES | Best Friends For Frosting

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