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Alaskan Sourdough Fruitcake

cakes, sourdough

1 1/2 cups golden seedless raisins
4 cups white flour
1 teaspoon baking soda
1 1/2 cups dried currants
1 teaspoon salt
1 cup wine
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 cup sourdough starter
1/2 teaspoon mace
6 tablespoons butter
3 cups mixed fruit*
1 cup white sugar
1 cup brown sugar
3 eggs; well beaten
1 cup chopped nuts
2 tablespoons grated lemon rind
4 tablespoons brandy

*Any combination of candied fruit; green and red cherries, pineapple, orange, citron and crystallized ginger 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 300ºF 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 too 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 drizzle 2 tablespoons brandy over each cake. As soon as it is absorbed, wrap tightly in saran wrap and store in refrigerator or - Freezer. Cakes improve with age.

Yield: 6 servings

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