Yankee Plus Dec 2015
TABLE OF CONTENTS
Like most good fruitcakes, this one will keep for weeks.
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- 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.