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Recipe Name: Alaskan Sourdough Fruitcake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Preparation Time:
Number of Servings: 6

1 1/2 Cup(s) Golden, seedless and puffed
seeded raisins combined
4 Cup(s) White flour
1 Teaspoon(s) Baking soda
1 1/2 Cup(s) Dried currants
1 Teaspoon(s) Salt
1 Cup(s) Plus 2 tb Blackberry Cordial
or other wine
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Cloves
1 Teaspoon(s) Allspice
1 Cup(s) Alaskan Sourdough Starter
1/2 Teaspoon(s) Mace
6 Tablespoon(s) Butter
3 Cup(s) Candied fruit, green and red
cherries pineapple
orange citron and ging
1 Cup(s) White sugar
1 Cup(s) Brown sugar
3 Eggs, well beaten
1 Cup(s) Chopped nuts
2 Tablespoon(s) 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 2-1/2 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. From: Breads and Coffee Cakes with
Homemade Starters Shared By: Pat Stockett From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 814
Calories From Fat: 238
Total Fat: 27.7g
Cholesterol: 123.5mg
Sodium: 651mg
Potassium: 597.7mg
Carbohydrates: 130.3g
Fiber: 6.5g
Sugar: 60.8g
Protein: 16.4g

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