3/4 c  Butter or margarine,

           -softened
  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