CakeAlaskan Sourdough Fruitcake recipes 4 cup white flour 1 teaspoon baking soda 12 cup dried currants 1 teaspoon salt 1 c blackberry cordial wine or other wine 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice 1 cup alaskan sourdough starter 2 teaspoon mace 6 tablespoon butter 3 c candied fruit green and red pineapple citron oragne and ginger 1 cup white sugar 1 c brown sugar 3 each eggs well beaten 1 cup nuts chopped 2 tablespoon lemon rind grated colSpan4BDirectionsB spanned cell spanned cell spanned cell colSpan4Soak raisins and currants in 1 cup wine overnight Remove starterfrom refrigerator and set tightly covered in warm place overnightIt should be in at least a two cup container as it will just aboutdouble 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 wellcoated Add to batter and mix thoroughly Turn into loaf pans which have beengenerously buttered Let stand in warm place for 30 minutes Bake inoven preheated to 300 with a pan of water on floor of oven and rackas near as possible in middle of oven Bake about 212 hours for mediumsized 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 wraptightly in cellophane freezer paper and store in refrigerator orfreezer They improve with age spanned cell spanned cell spanned cell Free recipe forum food recipes healthy diet meals cooking vegetarian gourmet tip

Alaskan Sourdough Fruitcake recipes

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Ingredients And Procedures

Ingredients
1/2	cup	golden raisins, seedless, and puffed seeded raisins
4	cup	white flour
1	teaspoon	baking soda
1/2	cup	dried currants
1	teaspoon	salt 1 c blackberry cordial wine, or other wine
1	teaspoon	cinnamon
1	teaspoon	cloves
1	teaspoon	allspice
1	cup	alaskan sourdough starter
2	teaspoon	mace
6	tablespoon	butter 3 c candied fruit, green and red pineapple, citron, oragne and ginger
1	cup	white sugar 1 c brown sugar
3	each	eggs, well beaten
1	cup	nuts, chopped
2	tablespoon	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.

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<h1>Alaskan Sourdough Fruitcake recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>golden raisins, seedless, and puffed seeded raisins</TD><TD></TD></TR><TR><TD class=ingredient>4</TD><TD class=ingredient>cup</TD><TD class=ingredient>white flour</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>baking soda</TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>dried currants</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt 1 c blackberry cordial wine, or other wine</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cinnamon</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>cloves</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>allspice</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>alaskan sourdough starter</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>mace</TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>butter 3 c candied fruit, green and red pineapple, citron, oragne and ginger</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>white sugar 1 c brown sugar</TD><TD></TD></TR><TR><TD class=ingredient>3</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs, well beaten</TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>nuts, chopped</TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>tablespoon</TD><TD class=ingredient>lemon rind, grated</TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Soak raisins and currants in 1 cup wine overnight. Remove starter<BR>from refrigerator and set, tightly covered, in warm place overnight.<BR>It should be in at least a two cup container as it will just about<BR>double its volume overnight. <BR><BR>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. <BR><BR>Turn into loaf pans which have been<BR>generously buttered. Let stand in warm place for 30 minutes. Bake in<BR>oven preheated to 300 with a pan of water on floor of oven and rack<BR>as near as possible in middle of oven. <BR><BR>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. <BR><BR>When cold drip 2 tbsp. of wine over each cake. As soon as it is absorbed, wrap<BR>tightly in cellophane freezer paper and store in refrigerator or<BR>freezer. They improve with age.<BR><BR><BR></TD></TR></TBODY></TABLE></pre>
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