Gingered Sour Cream Fruitcake |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 4 |
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From Stocking Up 3rd Edition. Gingered watermelon rind recipe to follow... Ingredients:
1/2 cup dried peaches, chopped |
1/2 cup dried apricot |
1/2 cup dried apple, chopped |
1/2 cup dried pears, chopped |
1/4 cup dried fig, chopped |
1/4 cup prune, dried, chopped |
1 cup dates, coarsely chopped, pitted |
1/4 cup golden raisin |
1/2 cup dark raisin, seedless |
1/2 cup currants |
1/2 cup gingered watermelon, rind |
1/2 cup walnuts, coarsely chopped |
1/2 cup pecans, coarsely chopped or 1/2 cup almonds or 1/2 cup hazelnuts |
1 1/2 cups whole wheat flour |
1/2 cup wheat germ |
2 teaspoons baking powder |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/4 teaspoon ground allspice |
1/8 teaspoon mace |
4 eggs |
3 tablespoons honey |
3 tablespoons unsulphured molasses |
1 1/2 cups sour cream |
1/3 cup butter, melted |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
Directions:
1. Butter two 8x4-in. loaf pans. Line with wax paper; butter wax paper. Preheat oven to 325 deg.
2. In a med. bowl, combine all fruits & nuts; set aside.
3. In a lg. mixing bowl, stir together flour, wheat germ, baking powder, & spices.
4. In a sm. mixing bowl, beat eggs until foamy. Add honey, molesses, sour cream, butter, vanilla extract, & almond extract. Mix well.
5. Add egg mixture to flour mixture, then add fruit-and-nut mixture. Mix well.
6. Turn batter into prepared pans.
7. Bake at 325 deg. for 60-65 minute until cake tests done.
8. Cool in pans 10 minute Turn cakes out onto a wire rack. Peel off wax paper. Cool completely.
9. When cooled, wrap tightly in foil & store in refrigerator or freezer.
10. If desired, garnish with chopped watermelon rind before serving.
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