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.