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Chocolate-Pecan Fruitcake

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 1-3/4 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.

Updated Wednesday, July 25th, 2007

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