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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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.
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