Alaskan Sourdough Fruitcake Recipe

Alaskan Sourdough Fruitcake Recipe

Ingredients:

1-1/2 c of puffed raisins (golden, seedless, seeded)
4 c of flour (white)
1 tsp of baking soda (Arm & Hammer)
1-1/2 c of currants (dried)
1 tsp of salt
1/2 tsp of mace
1 c and 2 Tbsps of wine (Blackberry Cordial)
1 tsp of cinnamon (ground)
1 tsp of cloves (ground)
1 tsp of allspice
6 Tbsps of butter
1 c of alaskan sourdough starter
2 Tbsps of lemon zest; grated
3 c of candied cherries (green and red)
1 c of sugar (white)
1 c of sugar (brown)
3 pcs of eggs; beaten well
1 c of nuts; chopped

Instructions:

Soak currants and raisins with one cup wine for over a night. Remove the starter (from the refrigerator) then set overnight, covered tightly.

Combine butter and sugar; beat till creamy; add lemon zest and eggs then beat thoroughly. Drain the raisins add onto the creamy mixture.

Add three cups flour, soda, spices, and salt; shake and toss will coated well. Add onto the batter; mix them well. Transfer onto greased (loaf) pans and let them stand for half an hour.

Bake inside preheated oven, 300 degrees F, for 2-1/2 hrs. Take the out from the oven then let them set before removing from the pans. Once they become cold, pour two tablespoons wine above each cakes.

Once absorbed, tightly wrap with cellophane (freezer) paper. Place inside the freezer or refrigerator.

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