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Sour Cream Fruitcake




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1467.1

List of Ingredients




1 cup dried pineapple, diced
1 cup dried cherries (sour or sweet)
1 cup dried apricots, diced, or slivered dried apricots
2 cup golden raisins
1/2 cup brandy, rum or apple juice (for soaking the fruit)
1 cup vegetable shortening
2 cups sugar
1 teaspoon salt
1/2 teaspoon nutmeg
4 large eggs
1/4 cup brandy, rum or apple juice (to add to cake batter)
3 cups all-purpose flour
2 teaspoons baking powder
2 cups sour cream
2 cups walnuts or pecans, chopped

Recipe



In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy, rum or apple juice. Set the fruit aside for 2 hours or longer, stirring occasionally so the fruit absorbs the liquid evenly.

In a large mixing bowl, beat together the shortening, sugar, salt and nutmeg. Add the eggs one at a time, beating until fluffy after each addition. Beat in the brandy, rum or apple juice. In a separate bowl, whisk together the flour and baking powder. Add half the flour to the shortening mixture, and beat well. Add the sour cream, beating all the time, then the remaining flour. Beat well. Be sure to scrape the sides and bottom of the bowl occasionally
to be sure all ingredients are evenly incorporated. Stir in the fruits (they should have absorbed all the liquid; if not, don't drain them) and the nuts.

Spoon the batter into three well-greased and floured 8½ x 4½-inch pans, or into smaller, mini-loaf pans. Bake the cakes in a preheated 325 oven, until cake tests done with a clean toothpick - about 1½ hours for larger loaf pans. Reduce baking time if using mini-loaf pans.