---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bread, Cranberry, Holiday, Fruits, Gift
       Yield: 6 servings
     3/4 c  Butter or margarine,
   1 1/2 c  Sugar
       3    Eggs
   2 1/2 c  All-purpose flour
   1 1/2 ts Baking powder
   1 1/2 ts Baking soda
       1 ts Salt
     1/4 ts Nutmeg, ground
   1 1/2 c  Commercial sour cream
       1 ts Vanilla extract
     3/4 c  Cranberries, chopped
     1/2 c  Pecans, chopped
     1/2 c  Golden raisins
     1/3 c  Apricots, dried, chopped
            Pecan halves
            Whole cranberries
       1 c  Powdered sugar, sifted
   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