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.
Recipe from: Creative Ideas For Living magazine,
December 1984
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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