* Exported from MasterCook *
Fruitcake, Sour Cream
Recipe By : King Arthur Baking
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Holidays Nuts
Posted
Amount Measure Ingredient -- Preparation Method
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1 cup dried pineapple -- diced, (142g)
1 cup dried cherries -- sour or sweet, (142g)
1 cup dried apricots -- diced or slivered (128g)
2 cups golden raisins -- (340g)
1/2 cup brandy -- or rum, for soaking the fruit, (113g)
1 cup vegetable shortening -- room temp (184g), or unsalted butter (227g)
2 cups granulated sugar -- (397g)
1 teaspoon salt
1/2 teaspoon nutmeg
4 large eggs
1/4 cup brandy -- or rum, to add to the cake batter, (57g)
3 cups All-Purpose Flour -- Unbleached, (361g)
2 teaspoons baking powder
2 cups sour cream -- Cabot brand preferred, (454g)
2 cups walnuts -- or pecans, chopped, (227g)
This tasty fruitcake features a sour cream pound cake base, and a
filling of some of our very favorite dried fruits: cherries,
apricots, pineapple, and golden raisins. Pecans or walnuts complete
the picture. For a more colorful cake, add 1 to 1 3/4 cups of red
candied cherries to the other fruit. Or, if you'd just like a simple
pound cake, omit the fruits altogether and bake it in two pans
instead of three. And finally, if you're an aficionado of citron and
its holiday friends, feel free to use those fruits instead.
PREP: 35 mins
BAKE: 55 mins to 1:05
TOTAL: 3:40
YIELD: three 8 1/2" x 4 1/2" loaves
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 325F. 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,
don't drain them) and the nuts.
Spoon the batter into the prepared pans.
Bake the cake for 55 to 65 minutes, or until they're 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.)
Tips: If you're making them well ahead of serving, brush them with
brandy or rum before wrapping tightly and storing at room
temperature. If desired, sprinkle with confectioners' sugar or frost
with a light glaze before serving.
If using a 10-cup (10") bundt-style pan or several smaller pans,
adjust the baking time accordingly. No matter what pan(s) you use,
don't fill them more than three-quarters full, or you'll be cleaning
blackened cake batter off the floor of your oven.
S(Internet address):
https://www.kingarthurbaking.com/recipes/sour-cream-fruitcake-recipe
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Per Serving (excluding unknown items): 216 Calories; 10g Fat (41.4%
calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber;
22mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 1202