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SOUR CREAM FRUITCAKE




Source of Recipe


Internet


List of Ingredients




6 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
1 cup butter or margarine, softened
1 cup sugar
3 cups self-rising flour
1 cup sour cream
2 teaspoon vanilla extract
1 cup chopped mixed candied fruit
1 cup chopped pecans
Confectioners’ sugar icing
1/2 cup chopped mixed candied fruit



Recipe



Preheat oven to 350°F. Spray 10-inch Bundt or tube pan with non-stick vegetable spray.
In medium bowl, beat egg whites with cream of tartar until soft peaks form. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, 2 at a time, beating well after each addition. Add flour alternately with sour cream, beating well after each addition. Stir in vanilla, candied fruits, and pecans. Gently fold in egg whites. Pour into prepared Bundt pan.
Bake for 1 hour and 15 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pans; cool completely on a wire rack. Drizzle confectioners’ sugar icing over top and sides of cake. Garnish with candied fruit.