This recipe is an adaptation of an old Russian-American fruit cake recipe from Alaska.

1 1/2 cups raisins
1 1/2 cups currants
3 cups mixed candied fruits and peels
1 cups hard cider, sherry or brandy
1 cup granulated sugar
1 cup brown sugar, packed
2/3 cup shortening
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
2 eggs, well beaten
1 cup sourdough starter
1 cup sliced almonds
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons salt

Line two 9 x 5 x 3-inch loaf pans with heavy brown paper, then grease the paper well.

Rinse, drain and coarsely chop raisins. Rinse, drain and pick over currants. Chop candied fruit and peels. Combine all fruits with cider, sherry or brandy. Cover and let stand overnight.

Cream sugars, shortening and spices together until fluffy. Beat in eggs. Stir in sourdough sponge. Combine with fruit mixture and almonds.

Sift flour, baking soda and salt together into batter and mix thoroughly. Turn into prepared loaf pans. Bake below oven center in 275 degree F oven about 2 1/2 hours.

Remove from pans. Cool on wire racks before removing paper. Spoon 2 to 3 additional tablespoons of sherry or hard cider over each cooled loaf before storing. Wrap in foil and refrigerate for keeping and before slicing.

Makes 2 loaves.