Sour Cream Fruitcake Recipe

Name: Sour Cream Fruitcake Recipe
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

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Fast fruitcake, made tender with sour cream poundcake and full of rum-soaked dried fruit of your choice.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.

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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