Spectacular oven spring, moist crumb, light, soft texture and absolutely delicious!
100g dried cranberries
200g dark brown sugar
110g unsalted butter
1 tsp cinnamon
50g slivered almonds
2 eggs, lightly beaten
60g 100% hydration sourdough starter
250g all-purpose (plain) flour
1 tsp baking soda
1/2 tsp salt
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. Alternatively, use 180g mature starter, if you have enough on hand.
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.
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 🙂
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! 🙂
Looks positively delicious! I’ll have to keep this recipe in mind for Christmastime!
Thanks, Jessica! I love that it’s light and fluffy, unlike some fruitcakes which can be very dense. 🙂
I’m often surprised by how high sourdough cakes rise. Your cake looks really moist and soft!
Thanks, Jane. I was astonished at how light and soft it was! Sourdough is amazing stuff, as I’m learning all the time 🙂
Jane, I keep trying to leave you a comment but blogspot hates me! Your cake looks soooooo beautiful!
That looks yummy! Can’t have too many sourdough recipes! 😉
Thanks, Jojo! I totally agree – I’m on a bookmarking spree right now! 🙂
I love fruitcake and this one looks wonderful! You managed to get it dense but not heavy, great job!
Thanks Robyn 🙂 It’s actually lighter than the original so I don’t think I’ll ever go back now!
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. 🙂
Thanks, Rachael! Now you’ve made me extra glad that I froze the second one – breakfast is beckoning! 🙂 Great to meet you!
Welcome to the group! Your fruitcake looks wonderful 🙂
Thanks so much Korena – it’s great to be part of the group! 🙂
Welcome! Your cake looks beautiful and wholesome!
Thanks so much, Rebecca!
This looks absolutely delicious! This would make a wonderful gift too:) Lynn @ Turnips 2 Tangerines
Thanks, Lynn! I think I will do just that in December! 🙂
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.
Thanks, Kelster! I will have to keep an eye out for your Easter buns – I’ve been planning on trying some myself 🙂
I went for the less-sweet option, too. Your fruit cake looks delicious.
Thanks, Amanda! 🙂
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! 🙂
Thanks, Jenni! I’m thrilled to be doing this – it’s opening my eyes to so many possibilities! 🙂
This sounds so delicious!
Thanks, Sheri! 🙂
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anyone have a honeycake with sourdough?
Oooh, now there’s a great idea! Added to my to-do list!