Gingered Sour Cream Fruitcake
- 12 cup dried peaches, chopped
- 12 cup dried apricot
- 12 cup dried apple, chopped
- 12 cup dried pears, chopped
- 14 cup dried fig, chopped
- 14 cup prune, dried, chopped
- 1 cup dates, coarsely chopped, pitted
- 14 cup golden raisin
- 12 cup dark raisin, seedless
- 12 cup currants
- 12 cup gingered watermelon, rind
- 12 cup walnuts, coarsely chopped
- 12 cup pecans, coarsely chopped or 12 cup almonds or 12 cup hazelnuts
- 1 12 cups whole wheat flour
- 12 cup wheat germ
- 2 teaspoons baking powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 12 teaspoon ground nutmeg
- 14 teaspoon ground cloves
- 14 teaspoon ground allspice
- 18 teaspoon mace
- 4 eggs
- 3 tablespoons honey
- 3 tablespoons unsulphured molasses
- 1 12 cups sour cream
- 13 cup butter, melted
- 1 teaspoon vanilla extract
- 14 teaspoon almond extract
- Butter two 8x4-in.
- loaf pans.
- Line with wax paper; butter wax paper.
- Preheat oven to 325 deg.
- In a med.
- bowl, combine all fruits & nuts; set aside.
- In a lg.
- mixing bowl, stir together flour, wheat germ, baking powder, & spices.
- In a sm.
- mixing bowl, beat eggs until foamy.
- Add honey, molesses, sour cream, butter, vanilla extract, & almond extract.
- Mix well.
- Add egg mixture to flour mixture, then add fruit-and-nut mixture.
- Mix well.
- Turn batter into prepared pans.
- Bake at 325 deg.
- for 60-65 minute until cake tests done.
- Cool in pans 10 minute Turn cakes out onto a wire rack.
- Peel off wax paper.
- Cool completely.
- When cooled, wrap tightly in foil & store in refrigerator or freezer.
- If desired, garnish with chopped watermelon rind before serving.
peaches, apricot, apple, dates, golden raisin, dark raisin, currants, gingered watermelon, walnuts, pecans, whole wheat flour, germ, baking powder, baking powder, ground cinnamon, ground nutmeg, ground cloves, ground allspice, mace, eggs, honey, molasses, sour cream, butter, vanilla, almond
Taken from www.food.com/recipe/gingered-sour-cream-fruitcake-169657 (may not work)