Auntie Dot’s Fruited Tea BreadPhoto Credit : Mark Fleming
We don’t call this a fruitcake because it’s really more of a spiced sour cream cake with candied fruit. Pour a little brandy over it when it’s still warm for an extra-special holiday treat.
1/4 cup plus 1 3/4 cups all-purpose flour, plus more for the pan
1/2 cup coarsely chopped walnuts
1/2 cup coarsely chopped mix of glazed apricots, pineapple, and cherries
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
Brandy (optional, see note)
Set your oven rack to the middle position and preheat to 350°. Line the bottom and ends of a loaf pan with a single strip of wax paper. Coat the pan and wax paper liner with vegetable oil spray. Dust pan with flour and tap out the excess.
Place walnuts and glazed fruit in a medium bowl. Add ¼ cup of the flour and toss to coat; set aside. In another medium bowl, whisk together the remaining flour, cinnamon, nutmeg, cloves, allspice, and baking soda; set aside.
Combine the butter and sugar in the bowl of a standing mixer fitted with the paddle attachment (or use a handheld mixer) and cream until soft and fluffy, 3 to 4 minutes. Add the egg and vanilla and mix well. Add a third of the flour mixture, then half the sour cream. Stir to just combine. Repeat once more, then stir in the last of the flour mixture. Fold in floured nuts and fruit. Do not overmix.
Pour the batter into the prepared pan. Bake until the cake begins to pull away from the sides of pan and a tester inserted into the center comes out clean, 55 to 65 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Run a thin knife around the edges. Turn out the bread on one side onto the rack, carefully removing the wax paper; turn right side up and allow to cool completely. Serve at room temperature.