Galbi Christmas Fruitcake

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.

  1. Rinse, drain and coarsely chop raisins (Joan does not chop the raisins)
  2. Rinse and drain currants (Joan does not include currents).
  3. Chop candied fruits and peels.
  4. Combine all fruits with cider, wine or brandy; cover and let stand overnicht.
  5. Cream sugars, shortening and spices together until fluffy,
  6. Beat in eggs.
  7. Stir in sourdough sponge.
  8. Combine with fruit micture and almonds.
  9. Sift flour soda and salt together into batter and mix thoroughly.
  10. 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)
  11. Bake, below oven center in very slow oven (275 degrees F.) for about 2 ½ hours.
  12. Remove from pans, cool on wire racks before removing paper.
  13. Spoon 2 or 3 tablespoons additional wine or hard cider over each cooled loaf before storing.
  14. Wrap in foil and refrigerate for storage before slicing.
  15. Makes 2 loaves.

Now store it until Chrismas.
Eating this before Chrismas Eve is strickly forbidden.

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