3/4 c Butter or margarine, 1 1/2 c Commercial sour cream
-softened 1 ts Vanilla extract
1 1/2 c Sugar 3/4 c Cranberries, chopped
3 Eggs 1/2 c Pecans, chopped
2 1/2 c All-purpose flour 1/2 c Golden raisins
1 1/2 ts Baking powder 1/3 c Apricots, dried, chopped
1 1/2 ts Baking soda Pecan halves
1 ts Salt Whole cranberries
1/4 ts Nutmeg, ground 1 c Powdered sugar, sifted
1 1/2-2 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 8-1/2 x 4- 1/2 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.
Yields
6 servings