Updated Wednesday, July 25th, 2007
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.
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