Boo Bourbon Sourdough Fruitcake
Get ready to elevate your holiday baking game with this decadent Boo Bourbon Sourdough Fruitcake! This modern twist on a traditional classic combines the tangy depth of active sourdough starter with the warm, rich flavors of bourbon for a festive treat that’s anything but ordinary. Bursting with pecans, dried apricots, cherries, candied orange peel, and golden raisins, each bite offers a medley of textures and flavors balanced with fragrant notes of cinnamon and nutmeg. Bourbon-soaked for extra indulgence, this fruitcake only gets better with time—making it the perfect make-ahead dessert or edible gift. Whether you’re looking to impress guests or simply savor a slice with your favorite holiday drink, this tender and boozy masterpiece promises to make spirits bright!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 250 grams All-purpose flour
- 150 grams Brown sugar
- 115 grams Unsalted butter, softened
- 2 large Eggs
- 120 ml Bourbon (plus extra for soaking)
- 60 ml Whole milk
- 5 grams Baking powder
- 2 grams Ground cinnamon
- 1 gram Ground nutmeg
- 2 grams Salt
- 100 grams Chopped pecans
- 80 grams Chopped dried apricots
- 80 grams Chopped dried cherries
- 50 grams Chopped candied orange peel
- 100 grams Golden raisins
Instructions
Preheat your oven to 160°C (320°F) and grease a standard loaf pan or line it with parchment paper.
In a large bowl, whisk together the active sourdough starter, brown sugar, and softened butter until well combined and creamy.
Add the eggs one at a time, whisking well after each addition.
Stir in the bourbon and milk until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the chopped pecans, dried apricots, dried cherries, candied orange peel, and golden raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for approximately 75 minutes or until a toothpick inserted into the center comes out clean. Check for doneness around the 65-minute mark to avoid overbaking.
After removing the cake from the oven, let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, use a skewer to poke small holes all over the top of the cake. Brush or pour extra bourbon over the cake, allowing it to soak in.
Wrap the cake tightly in parchment paper and aluminum foil. For best results, let the cake mature for at least 2–3 days before serving, brushing with additional bourbon each day to enhance the flavor.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 161 mg | 7% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 35.2 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 343 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
