Alaskan sourdough fruitcake

Yield: 6 servings

Measure Ingredient
1½ cup Golden, seedless, and puffed seeded raisins, combined
4 cups White flour
1 teaspoon Baking soda
1½ cup Dried currants
1 teaspoon Salt
1 cup Plus 2 tb Blackberry Cordial or other wine
1 teaspoon Cinnamon
1 teaspoon Cloves
1 teaspoon Allspice
1 cup Alaskan Sourdough Starter
½ teaspoon Mace
6 tablespoons Butter
3 cups Candied fruit; green and red cherries, pineapple, orange, citron and ging
1 cup White sugar
1 cup Brown sugar
3 \N Eggs, well beaten
1 cup Chopped nuts
2 tablespoons Grated lemon rind

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 2-½ hours for medium-sized loaves watching carefully to see that they do not brown to 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 tbsp. 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. From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett

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