CERAMIC FLOUR CONTAINER RECIPES

Steps:

• In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use. Use and replenish starter, or nourish it, once every 1-2 weeks.
  
  To use and replenish starter:
  Stir to blend in any liquid on top. Remove amount of starter needed; bring to room temperature before using. For each 1/2 cup starter removed, add 1/2 cup flour and 1/2 cup warm water to the remaining starter and stir until smooth. Cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.
  To nourish starter:
  Remove half of the starter. Stir in equal parts of flour and warm water; cover loosely and let stand in a warm place 1-2 days or until light and bubbly. Stir; cover tightly and refrigerate.

Steps:

• In a large ceramic bowl, combine fruit and brandy. Mix well. Cover with plastic wrap and set aside overnight to soak.
• Preheat oven to 120°C. Line base and sides of a 23cm square cake pan with two layers of brown paper and baking paper, allowing it to extend 2.5cm above edge.
• In a large bowl, using an electric mixer, beat butter and sugar together until pale and creamy. Add eggs one at a time, beating well after each addition. Beat in marmalade and vanilla. Transfer to a very large bowl.
• Fold half soaked fruit and half flour into creamed mixture (use a clean hand if you like). Fold in remaining fruit and flour. Pour carefully into pan (make sure to pack into corners), smoothing top.
• Bake 2½-3 hours, until cooked when tested with a skewer. Brush over extra brandy. Cool completely in pan, covered with a layer of foil and a clean tea towel. When cold, wrap in plastic wrap and foil and keep in an airtight container in a cool place.