Ingredients for Surmlksfrugtbrd Danish Sour Cream Fruit Bread
- Sugar
- White Flour
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Dried Apricot
- Dried Prune
- 1/2 teaspoon salt
- Egg
- 1 cup sour cream
- 1 cup (2 sticks) unsalted butter, softened
- Almonds
- Lemon Rind
- Vanilla
- Powdered sugar for frosting
- Candied Fruit
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How to Make Surmlksfrugtbrd Danish Sour Cream Fruit Bread
- Preheat your oven to 325°F (160°C).
- Grease and lightly flour two 9x5 inch loaf pans.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mixed candied fruits and nuts.
- Pour the batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost thinly with a mixture of powdered sugar and water or milk, and decorate with additional candied fruits or a simple dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
589g
Fat
207g
Carbs
121g
