This recipe is an adaptation of an old Russian-American Fruitcake recipe from Alaska.
This recipe will make a fruitcake that is much more moist
than the usual fruitcake recipies.
Ingredients:
- 1 ½ cups of light or dark raisens
- 1 ½ cups currants (joan uses raisens)
- 3 cups dried fruit
- 1 cup hard cider (or Sherry, Muscatel, Port or Brandy)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2/3 cup shortening (Joan uses Butter)
- 1 ½ tspns cinnamon
- 1 tspn nutmeg
- ½ tspn allspice
- 2 eggs well beaten
- 1 cup sourdough sponge
- 1 cup sliced almonds
- 3 cups sifted all-purpose flour
- 1 tspn baking soda
- 2 tspn salt (Joan does not use this)
- Rinse, drain and coarsely chop raisins (Joan does not chop the raisins)
- Rinse and drain currants (Joan does not include currents).
- Chop candied fruits and peels.
- Combine all fruits with cider, wine or brandy; cover and let stand overnicht.
- Cream sugars, shortening and spices together until fluffy,
- Beat in eggs.
- Stir in sourdough sponge.
- Combine with fruit micture and almonds.
- Sift flour soda and salt together into batter and mix thoroughly.
- Put in 2 loaf pans, 9 by 5 by 3 inches which have been lined with heavy brown paper and greased.
(Joan says no need to line with paper if pans are well greased)
- Bake, below oven center in very slow oven (275 degrees F.) for about 2 ½ hours.
- Remove from pans, cool on wire racks before removing paper.
- Spoon 2 or 3 tablespoons additional wine or hard cider over each cooled loaf before storing.
- Wrap in foil and refrigerate for storage before slicing.
- Makes 2 loaves.
Now store it until Chrismas.
Eating this before Chrismas Eve is strickly forbidden.