Sour Cream Fruitcake

• Produce

  • 1 cup Cherries, dried
  • 1 cup Dried apricots
  • 2 cups Golden raisins
  • 1 cup Pineapple, dried

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 3 cups King arthur all-purpose flour, Unbleached
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 2 cups Sugar
  • 1 cup Vegetable shortening

• Nuts & Seeds

  • 2 cups Walnuts or pecans

• Dairy

  • 2 cups Sour cream

• Beer, Wine & Liquor

  • 3/4 cup Brandy or rum

Found on kingarthurflour.com

Description

Ingredients

• 1 cup dried pineapple, diced
• 1 cup dried cherries, sour or sweet
• 1 cup dried apricots, diced, or slivered dried apricots
• 2 cups golden raisins
• 1/2 cup brandy or rum, for soaking the fruit
• 1 cup vegetable shortening or 1 cup (16 tablespoons) unsalted butter
• 2 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 4 large eggs
• 1/4 cup brandy or rum, to add to the cake batter
• 3 cups King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 2 cups sour cream, Cabot brand preferred
• 2 cups walnuts or pecans, chopped

Directions

• To soak the fruit: In a medium-sized mixing bowl, stir together the dried fruits and the 1/2 cup brandy or rum. Set the fruit aside for 2 hours or longer. Stir occasionally, so the fruit absorbs the liquor evenly. Preheat the oven to 325°F. Grease and flour three 8 1/2 x 4 1/2 loaf pans. Alternately, line them with parchment, leaving an overhang on each side and securing the paper with metal binder clips. To make the cakes: 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. Stir in the brandy or rum. In a separate bowl, whisk together the flour and baking powder. Add half the flour to the shortening mixture, and mix well. Add the sour cream, beating all the time, then add the remaining flour and blend 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, dont drain them) and the nuts. Spoon the batter into the prepared pans. Bake the cake for 55 to 65 minutes, or until theyre golden brown and a cake tester inserted into the center comes out clean. Remove the cakes from the oven and let them cool in their pans for 10 minutes. Remove them from the pans and cool completely on wire racks. Store, well-wrapped, for 5 days at room temperature. Freeze for up to 3 months. (See tips, below.)