1 1/2 cup golden, seedless, and puffed seeded, raisins, combined
4 cup white flour
1 tsp baking soda
1 1/2 cup dried currants
1 tsp salt
1 cup plus 2 tb blackberry cordial or oth, er wine
1 tsp cinnamon
1 tsp cloves
1 tsp allspice
1 cup alaskan sourdough starter
1/2 tsp mace
6 tbsp butter
3 cup candied fruit, green and red cherries, p
1 cup white sugar
1 cup brown sugar
3 eggs, well beaten
1 cup chopped nuts
2 tbsp grated lemon rind
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.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
Servings: 6 servings
Alaskan Sourdough Fruitcake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Academics have proved the existence of recipes far back into distant history, in fact as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these ancient recipes were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As our culinary historical trip moves to more modern times we find some books which date from the fourteenth century - a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that we all know today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new culinary innovations led to an increase in manuscripts on food, most of which still exist in private collections. Over the next few centuries, the powerful and rich strove to serve the most exotic meals, and because of this the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes of their peers. By the arrival of the twentieth century, cookbooks are greatly in demand mostly due to higher levels of literacy, people having increased spare time and having more money to spend. The introduction of television gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Alaskan Sourdough Fruitcake recipe.
