Recipe By : Breads and Coffee Cakes with Homemade Starters
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Golden, seedless raisins --
- combined with puffed, seeded
- raisins
4 c White flour
1 ts Baking soda
1 1/2 c Dried currants
1 ts Salt
1 c Blackberry Cordial or
- other wine -- +2 tb
1 ts Cinnamon
1 ts Cloves
1 ts Allspice
1 c Alaskan sourdough starter
1/2 ts Mace
6 tb Butter
3 c Candied fruit -- green and red
- cherries, pineapple,
- orange, citron, and ginger
1 c White sugar
1 c Brown sugar
3 Eggs -- well beaten
1 c Nuts -- chopped
2 tb Lemon rind -- grated
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 2 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°F 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 tb 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.
