Alaskan Sourdough Fruitcake
A scrumptious and decadent fruitcake made with golden raisins, candied fruit and delicious blackberry cordial wine.
Yield
servingsPrep
Cook
Ready
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
golden raisins
seedless, and puffed seeded raisins |
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
currants
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
blackberry cordial wine
or other wine |
* |
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | cup |
active starter
|
* |
| 2 | teaspoons |
mace
|
|
| 6 | tablespoons |
butter
|
|
| 3 | cups |
candied fruit
green and red pineapple, citron, oragne and ginger |
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 3 | large |
eggs
well beaten |
|
| 1 | cup |
nuts
chopped |
|
| 2 | tablespoons |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
golden raisins
seedless, and puffed seeded raisins |
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
currants
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
blackberry cordial wine
or other wine |
* |
| 5 | ml |
cinnamon
|
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
| 237 | ml |
active starter
|
* |
| 1E+1 | ml |
mace
|
|
| 9E+1 | ml |
butter
|
|
| 7.1E+2 | ml |
candied fruit
green and red pineapple, citron, oragne and ginger |
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 3 | large |
eggs
well beaten |
|
| 237 | ml |
nuts
chopped |
|
| 3E+1 | ml |
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.
