Yield: 6 Servings
|¾ cup||Butter or margarine, softened|
|2½ cup||All-purpose flour|
|1½ teaspoon||Baking powder|
|1½ teaspoon||Baking soda|
|¼ teaspoon||Nutmeg, ground|
|1½ cup||Commercial sour cream|
|1 teaspoon||Vanilla extract|
|¾ cup||Cranberries, chopped|
|½ cup||Pecans, chopped|
|½ cup||Golden raisins|
|⅓ cup||Apricots, dried, chopped|
|1 cup||Powdered sugar, sifted|
1½-2 tb milk
Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition.
Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla.
Fold in cranberries, chopped pecans, raisins, and apricots.. Pour batter into 2 greased and floured 8-½ x 4- ½ x 3-inch loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves.
Yield: 2 loaves.
Recipe from: Creative Ideas For Living magazine, December 1984