Chocolate Fruitcake (non-alcholic)

Total Time: 2 hrs Preparation Time: 15 mins Cook Time: 1 hr 45 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 300 degrees.
• 2 on wax paper, sift together flour, sugar, cocoa, baking soda. on another piece of wax paper, mix the raisins, dates, nuts and candied fruit.
• 3 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.
• 4 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.