Alaskan Sourdough Fruitcake

Name: Alaskan Sourdough Fruitcake
Prep time: 1 d
Cook time: P2H
Total time: 1 d
Cuisine: Fusion
Ingredients: golden raisins; flour; baking soda; currants; salt; blackberry cordial wine; cinnamon; cloves; allspice; active starter; mace; butter; candied fruit; sugar; brown sugar; eggs; nuts; lemon zest

Submitted by kittykat

A scrumptious and decadent fruitcake made with golden raisins, candied fruit and delicious blackberry cordial wine.

YIELD

servings

PREP

COOK

READY

Ingredients

CUP GOLDEN RAISINS
seedless, and puffed seeded raisins

CUPS ALL-PURPOSE FLOUR

TEASPOON BAKING SODA

CUP CURRANTS

TEASPOON SALT

CUP BLACKBERRY CORDIAL WINE
or other wine *

TEASPOON CINNAMON

TEASPOON CLOVES

TEASPOON ALLSPICE

CUP ACTIVE STARTER *

TEASPOONS MACE

TABLESPOONS BUTTER

CUPS CANDIED FRUIT
green and red pineapple, citron, oragne and ginger *

CUP SUGAR

CUP BROWN SUGAR *

LARGE EGGS
well beaten

CUP NUTS
chopped

TABLESPOONS LEMON ZEST
grated

Directions

Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight.

In the morning, cream butter with sugar and beat in eggs and lemon rind. Drain wine from raisins into creamed mixture. Stir in starter and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and shake until well-coated. Add to batter and mix thoroughly.

Turn into loaf pans which have been generously buttered. Let stand in warm place for 30 minutes. Bake in oven preheated to 300 with a pan of water on floor of oven and rack as near as possible in middle of oven.

Bake about 2½ hours for medium-sized loaves watching carefully to see that they do notbrown too quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pans.

When cold drip 2 tablespoon of wine over each cake. As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or freezer. They improve with age.