Chocolate-Pecan Fruitcake

From The Country Innkeepers' Cookbook

Cakes and Frostings Recipes

Like most good fruitcakes, this one will keep for weeks.

• 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

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.

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