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
We are able to follow the history of meal recipes back into distant history, in truth as far as early Egypt, and potentially, even further back. Having said that, in the main part, these early cookbooks were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move on, there are two interesting cookery books which were published in the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that we all know today, but instead accounts of the types of food on the menus of the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new foods and spices led to a torrent in manuscripts on cooking, most of which are kept safe in private cookery archives. During the following few hundred years, the wealthy families of Wesstern Europe tried to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes common in their social group. The arrival of television brought us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Alaskan Sourdough Fruitcake recipe.
