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Sourdough Christmas Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is from Yoke Mardewi's book called Wild Sourdough.

This is from Yoke Mardewi's book called Wild Sourdough.

Ingredients

Serves: 6-8

Metric Cups

For the Fruit and Liqueur Mixture

  • 150 grams sultanas (mix with raisins and currants)
  • 150 grams raisins (or muscats)
  • 150 grams currants
  • 200 grams black cherries (dried)
  • 100 grams candied orange peel
  • 100 grams dried apricots
  • 100 grams soft dried figs
  • 100 grams nuts (of your choice - optional)
  • 100 grams brandy (or whisky or liqueur of your choice)

For the Flour and Spice Mixture

  • 250 grams plain flour (organic, or organic cake flour)
  • 1½ teaspoons mixed spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger (or cloves)

For the Butter Mixture

  • 300 grams butter (organic)
  • 300 grams rapadura sugar
  • 100 grams dark brown muscovado sugar (or dark brown sugar or molasses sugar)
  • ½ teaspoon sea salt
  • 6 large eggs (organic)
  • 500 grams sourdough
  • water (mix with sourdough to make starters - ratio of 1:1 flour to water)
  • 50 grams treacle

For the Fruit and Liqueur Mixture

  • 5⅓ ounces golden raisins (mix with raisins and currants)
  • 5⅓ ounces raisins (or muscats)
  • 5⅓ ounces currants
  • 7 ounces black cherries (dried)
  • 3½ ounces candied orange peel
  • 3½ ounces dried apricots
  • 3½ ounces soft dried figs
  • 3½ ounces nuts (of your choice - optional)
  • 3½ ounces brandy (or whisky or liqueur of your choice)

For the Flour and Spice Mixture

  • 8⅚ ounces all-purpose flour (organic, or organic cake flour)
  • 1½ teaspoons mixed spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger (or cloves)

For the Butter Mixture

  • 10⅗ ounces butter (organic)
  • 10⅗ ounces rapadura sugar
  • 3½ ounces dark brown sugar (or dark brown sugar or molasses sugar)
  • ½ teaspoon sea salt
  • 6 large eggs (organic)
  • 17⅔ ounces sourdough
  • water (mix with sourdough to make starters - ratio of 1:1 flour to water)
  • 1¾ ounces molasses

Method

Sourdough Christmas Cake is a community recipe submitted by jtcw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix together fruits and liqueur and allow to marinate overnight.
  • Sift together flour and spice mixture.
  • Beat butter, sugar and salt until light and fluffy. Add the eggs one at a time.
  • Using a spatula or low speed mixer, add the flour mixture, white sourdough starter and treacle.
  • Using a spatula, add the fruits and nuts until they are evenly distributed.
  • Ferment the dough for approximately 6 hours or overnight (in winter). The dough will increase to about 1 1/2 times its original size.
  • Divide the dough into two 18 cm diameter round tins or one 26-28 cm tins or 25 medium size muffins (150 g each).
  • Bake in preheated oven at 180 celcius (fan-forced) on the lower third rack for 10-15 minutes then reduce heat to 140 celcius and bake for 2-3 hours until golden brown (45 minutes for muffin size cakes). Cover the top of the cake with aluminum foil if it browns too quickly.
  • Once the cakes are out of the oven, brush generously with a liqueur of your choice.
  • Cake is best eaten after a month or two. Keep in a cool place wrapped in waxed paper and aluminum foil. The cake will also keep in the fridge or freezer for 3 months.
  • Mix together fruits and liqueur and allow to marinate overnight.
  • Sift together flour and spice mixture.
  • Beat butter, sugar and salt until light and fluffy. Add the eggs one at a time.
  • Using a spatula or low speed mixer, add the flour mixture, white sourdough starter and molasses.
  • Using a spatula, add the fruits and nuts until they are evenly distributed.
  • Ferment the dough for approximately 6 hours or overnight (in winter). The dough will increase to about 1 1/2 times its original size.
  • Divide the dough into two 18 cm diameter round tins or one 26-28 cm tins or 25 medium size muffins (150 g each).
  • Bake in preheated oven at 180 celcius (fan-forced) on the lower third rack for 10-15 minutes then reduce heat to 140 celcius and bake for 2-3 hours until golden brown (45 minutes for muffin size cakes). Cover the top of the cake with aluminum foil if it browns too quickly.
  • Once the cakes are out of the oven, brush generously with a liqueur of your choice.
  • Cake is best eaten after a month or two. Keep in a cool place wrapped in waxed paper and aluminum foil. The cake will also keep in the fridge or freezer for 3 months.
  • Tell us what you think

    What 1 Other has said

    • Hi there. Planning to make this great sounding cake, but wonder if, once made, it should/can be fed each week with alcohol until Christmas? Christine M

      Posted by Christine M on 25th October 2015
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