Alaskan Sourdough Fruitcake

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

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	Preparation	1d
	Cooking	2.5h
	Ready In	1d

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Ingredients

1/2	cup	golden raisins	seedless, and puffed seeded raisins
4	cups	flour, all-purpose
1	teaspoon	baking soda
1/2	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

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 2-1/2 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.