Alaskan Sourdough Fruitcake

Directions

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. Test with toothpick. If the toothpick comes out clean, they are done.
14. Remove from oven, turn pans on sides and allow to set for a few min before taking from pans.
15. When cool drip 2 tbsp. of wine over each cake.
16. As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or possibly freezer. They improve with age.