Ingredients

1/2 cup unsweetened cocoa
1 tsp. baking soda
1 tsp. salt
1 1/2 cups walnuts, coarsely chopped
2 cups diced mixed candied fruit
1 cup raisins
1 cup thinly sliced pitted dates
2 eggs
1 cup commercial sour cream
1 tsp. vanilla
1/4 cup butter, melted
2 cups sifted flour
1 1/2 cups sugar

Directions

Generously grease a 9 in. tube pan. On wax paper sift together the flour, sugar, cocoa, baking soda and salt. On another sheet of was paper, mix together the walnuts, candied fruit, raisins and dates. In a large mixing bowl beat eggs, sour cream and vanilla until blended. Add butter, then flour mixture and blend well. Add walnut fruit mixture and fold in until well distributed. Turn into prepared pan. Bake in a preheated oven (300 degree) with shallow pan of hot water on floor of oven until cake tester inserted in center comes out clean about 1 hour and 45 minutes. Cool in pan, placed on wire rack for 10 minutes. With a small metal spatula, loosen edges and around tuble. Turn out on a wire rack and cool completely. Makes a 3 pound fruit cake. If cake is to be served shortly after baking, it will have to be cut in thick slices and it will not have the traditional fruitcake texture. To have the cake change sot he texture is beautifully moist, wrap in transparent plastic bag and refrigerate for a week or so befor using; may be stored this way for weeks and even months. Before serving, cut thin slices when it is taken from refrigerator and arrange on serving plate then let stand at room temperature for 10 minutes or so before serving.

Notes

For the mixed candied fruit called for, we used candied cherries, orange and pineapple and found this a delightful combination.