Chocolate-Pecan Fruitcake

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Like most good fruitcakes, this one will keep for weeks.

Ingredients

2 cups sifted all-purpose flour
1-1/2 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups pecans, coarsely chopped
2 cups diced mixed candied fruit
1 cup raisins
1 cup chopped pitted dates
2 eggs
1 cup sour cream
1 teaspoon vanilla
1/4 cup melted butter or margarine

Instructions

Sift together the flour, sugar, cocoa, baking soda and salt. Set aside. Mix together the pecans, candied fruit, raisins and dates.

In a large mixing bowl beat together the eggs, sour cream and vanilla. Add the butter or margarine and then the flour mixture. Beat with the electric mixer at medium speed for 1 minute or by hand until well blended. Add the pecan-fruit mixture and fold in until well distributed. Turn into a generously greased 9-inch tube pan.

Place a shallow pan of hot water on the bottom of the oven. Bake the cake at 300 degrees F for 1-¾ hours, or until cake tester comes out clean. Cool in the pan on a wire rack for 10 minutes.

Wrap tightly in plastic or foil and refrigerate for at least a week before serving.

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