Name: Chocolate-Pecan Fruitcake
Cuisine: Cakes and Frostings
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

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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.