Recipe of the Day
Oct. 16th, 2006 10:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundAlaskan Sourdough Fruitcake
Description:
1/2 cup golden raisins, seedless, and puffed seeded raisins
4 cup white flour
1 tsp baking soda
1/2 cup dried currants
1 tsp salt
1 cup blackberry cordial wine, or other wine
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 cup sourdough starter
2 tsp mace
6 tbps butter
3 cup candied fruit, green and red pineapple, citron, oragne and ginger
1 cup white sugar
1 cup brown sugar
3 each eggs, well beaten
1 cup nuts, chopped
2 tbs lemon rind, 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.
Description:
1/2 cup golden raisins, seedless, and puffed seeded raisins
4 cup white flour
1 tsp baking soda
1/2 cup dried currants
1 tsp salt
1 cup blackberry cordial wine, or other wine
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 cup sourdough starter
2 tsp mace
6 tbps butter
3 cup candied fruit, green and red pineapple, citron, oragne and ginger
1 cup white sugar
1 cup brown sugar
3 each eggs, well beaten
1 cup nuts, chopped
2 tbs lemon rind, 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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-10-17 05:55 am (UTC)no subject
Date: 2006-10-17 05:02 pm (UTC)Agreed with Beki, needs more booze. Manischweitz makes a blackberry sweet wine that I think would be very well suited to this recipe.