Monday, December 7, 2009

VCE: Sourdough Fruitcake

Lynn over at Crochet On The Homestead ( has shared another great recipe using sourdough...Fruitcake!

Some folks don't like fruitcake.  I for one am not like that.  I love a good fruit cake.  I have never made one, but this year I am going to make my very first fruit cake.  My hubby gave me the things to make it with for a early Christmas gift.  I'm tickled pink!  LOL  Here is the recipe I'll be using.  A friend sent me the recipe she used one year and said it turned out wonderful.  So I'm going to give it a try.

Sourdough Fruit Cake

1 1/2 c Golden, seedless, and puffed -seeded raisins, combined
4 c White flour
1 ts Baking soda
1 1/2 c Dried currants
1 ts Salt
1 c Plus 2 tb Blackberry Cordial -or other wine
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 Chopped nuts
2 tb Grated lemon rind

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.

If all turns out well, I'll try and post a photo of the fruit cake. Have a wonderful blessed day! Lynn

1 comment:

Anonymous said...

As everyone has suspected, holiday fruitcakes really ARE dense enough to stop a speeding bullet. (With video.) Can a Fruitcake Stop a Bullet?


Jeremiah 6:16
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls.

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