Sour Cream Fruitcake Recipe | King Arthur Baking

Ingredients

• 1 cup (142g) dried pineapple, diced
• 1 cup (142g) dried cherries, sour or sweet
• 1 cup (128g) dried apricots, diced, or slivered dried apricots
• 2 cups (340g) golden raisins*
• 1/2 cup (113g) Vermont Boiled Cider, brandy, or rum, for soaking the fruit
• 1 cup (184g) vegetable shortening or 16 tablespoons (227g) unsalted butter, room temperature
• 2 cups (397g) granulated sugar
• 1 teaspoon table salt
• 1/2 teaspoon nutmeg
• 4 large eggs
• 1/4 cup (57g) brandy or rum, to add to the cake batter
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 2 cups (454g) sour cream, Cabot brand preferred
• 2 cups (227g) walnuts or pecans, chopped