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