Alaskan Sourdough Fruitcake Recipe

Name: Alaskan Sourdough Fruitcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. Golden brown seedless raisins; 4 c. White flour; 1 tsp Baking soda; 1 1/2 c. Dry currants; 1 tsp Salt; 1 c. Plus 2 tb Blackberry Cordial or possibly other wine; 1 tsp Cinnamon; 1 tsp Cloves; 1 tsp Allspice; 1 c. Alaskan Sourdough Starter; 1/2 tsp Mace; 6 Tbsp. Butter; 3 c. Candied fruit green and red cherries, pineapple orange, citron and ginger; 1 c. White sugar; 1 c. Brown sugar; 3 x Large eggs well beaten; 1 c. Minced nuts; 2 Tbsp. Grated lemon rind

Servings: persons

1 1/2 c. Golden brown seedless raisins
4 c. White flour
1 tsp Baking soda
1 1/2 c. Dry currants
1 tsp Salt
1 c. Plus 2 tb Blackberry Cordial or possibly other wine
1 tsp Cinnamon
1 tsp Cloves
1 tsp Allspice
1 c. Alaskan Sourdough Starter
1/2 tsp Mace
6 Tbsp. Butter
3 c. Candied fruit green and red cherries, pineapple orange, citron and ginger
1 c. White sugar
1 c. Brown sugar
3 x Large eggs well beaten
1 c. Minced nuts
2 Tbsp. Grated lemon rind

1
Soak raisins and currants in 1 c. wine overnight.
2
Remove starter from refrigerator and set, tightly covered, in hot place overnight.
3
It should be in at least a two c. container as it will just about double its volume overnight.
4
In the morning, cream butter with sugar and beat in Large eggs and lemon rind.
5
Drain wine from raisins into creamed mix.
6
Stir in starter and 3 c. of the flour sifted with the soda, salt and spices.
7
Sprinkle the remaining 1 c. of flour over the fruit and nuts in a large bowl.
8
Toss and shake till well-coated.
9
Add in to batter and mix thoroughly.
10
Turn into loaf pans that have been generously buttered.
11
Let stand in hot place for 30 min.
12
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.
13
Bake about 2-1/2 hrs for medium-sized loaves watching carefully to see which they don't brown too quickly.
14
Test with toothpick.
15
If the toothpick comes out clean, they are done.
16
Remove from oven, turn pans on sides and allow to set for a few min before taking from pans.
17
When cool drip 2 tbsp.
18
of wine over each cake.
19
As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or possibly freezer.
20
They improve with age.

1687

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 c. Golden brown seedless raisins, 4 c. White flour, 1 tsp Baking soda, 1 1/2 c. Dry currants, and more.

Yes, Alaskan Sourdough Fruitcake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!