Fruit And Nut Bread Wreath
|Dried fruit bits||1 Cup (16 tbs) (1 Package)|
|Dried cranberries/Golden raisins||1⁄2 Cup (8 tbs)|
|Chopped dried apricots/Apricots||1⁄2 Cup (8 tbs)|
|Brandy/Grape juice||1⁄2 Cup (8 tbs)|
|Date/Nut quick bread mix||1 Cup (16 tbs) (Pillsbury)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
In large bowl, combine dried fruit bits, cranberries, peaches and brandy; mix well.
Let stand 20 to 30 minutes or until fruit is softened.
Heat oven to 350°F.
Grease and flour bottom only of 12 cup Bundt® pan or 8x4 inch loaf pan.
Add all remaining ingredients to softened fruit and brandy; stir 50 to 75 strokes until dry particles are moistened.
Spread batter in greased and floured pan.
Bake at 350°F. for 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool 15 minutes; remove from pan.
Cool completely before slicing.
Garnish as desired. (For best results, make several days before serving.)
Wrap tightly; store in refrigerator.