Alaskan Sourdough Fruitcake Recipe
Servings: 1
Ingredients
- 1 1/2 c. Golden brown seedless raisins
- 4 c. White flour
- 1 tsp Baking soda
- 1 1/2 c. Dry currants
- 1 tsp Salt
- 1 c. Plus 2 tb Blackberry Cordial or possibly other wine
- 1 tsp Cinnamon
- 1 tsp Cloves
- 1 tsp Allspice
- 1 c. Alaskan Sourdough Starter
- 1/2 tsp Mace
- 6 Tbsp. Butter
- 3 c. Candied fruit green and red cherries, pineapple orange, citron and ginger
- 1 c. White sugar
- 1 c. Brown sugar
- 3 x Large eggs well beaten
- 1 c. Minced nuts
- 2 Tbsp. Grated lemon rind
Directions
- Soak raisins and currants in 1 c. wine overnight.
- Remove starter from refrigerator and set, tightly covered, in hot place overnight.
- It should be in at least a two c. container as it will just about double its volume overnight.
- In the morning, cream butter with sugar and beat in Large eggs and lemon rind.
- Drain wine from raisins into creamed mix.
- Stir in starter and 3 c. of the flour sifted with the soda, salt and spices.
- Sprinkle the remaining 1 c. of flour over the fruit and nuts in a large bowl.
- Toss and shake till well-coated.
- Add in to batter and mix thoroughly.
- Turn into loaf pans that have been generously buttered.
- Let stand in hot place for 30 min.
- Bake in oven preheated to 300 F with a pan of water on floor of oven and rack as near as possible in middle of oven.
- Bake about 2-1/2 hrs for medium-sized loaves watching carefully to see which they don't brown too quickly. Test with toothpick. If the toothpick comes out clean, they are done.
- Remove from oven, turn pans on sides and allow to set for a few min before taking from pans.
- When cool drip 2 tbsp. of wine over each cake.
- As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or possibly freezer. They improve with age.
Adding to Planner
