Recipe by Mean Mary
A dense, fruit-filled extravaganza for the mouth. I have tempted fruitcake haters many times. Original recipe came from the Tacoma News Tribune MANY years ago.
Top Review by Sydney Mike
I'm a big fan of fruitcake & always enjoy making a variety during the end-of-year holidays! This one came to my attention a little late for the season, but I was intrigued by the inclusion of chocolate, so . . . OUTSTANDING! We thoroughly enjoyed this new & delicious cake & I'll be making it again, for sure! I didn't use any candied fruits but included dried cherries, apricots & pineapple as well as the raisins & some Medjool dates!Thanks so much for sharing this great recipe!
- 2 cups sifted all-purpose flour
- 1 1⁄2 cups sugar
- 1⁄2 cup cocoa
- 1 teaspoon baking soda
- 1 1⁄2 cups chopped nuts, of your choice I use pecans
- 2 cups candied fruit, I use red cherries, dried apricots and pineapple
- 1 cup raisins
- 1 cup chopped dates (not sugared)
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1⁄4 cup melted butter
Directions See How It's Made
- Preheat oven to 300 degrees.
- On wax paper, sift together flour, sugar, cocoa, baking soda. On another piece of wax paper, mix the raisins, dates, nuts and candied fruit.
- In a large bowl, beat sour cream, eggs and vanilla until blended. Add butter then the flour mixture. Blend well until all is incorporated. Beat the mixture at medium speed for 1 minute. Add fruit and nut mixture and fold in until well distributed.
- Turn into a prepared tube or Bundt pan. Bake at 300 degrees with a shallow pan of hot water near the floor of the oven until a cake tester comes out clean, approximately 1 3/4 hours. Cool on wire rack for 10 minutes. With a narrow spatual, loosen edges and turn out onto wire rack and cool completely. Wrap in foil or plastic wrap and refrigerate for 1 week, minimum. Do not attemp to slice this until the week is almost up, it will crumble badly, ask me how I know this. Slice very thinly and enjoy.