Description
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.
Ingredients
- All-purpose Flour
- Sugar
- Cocoa
- Baking Soda
- Nuts
- Candied Fruit
- Raisins
- Dates
- Eggs
- Sour Cream
- Vanilla Extract
- Butter
Instructions
- 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