Total Calories: 1,055
Preheat oven to 300°. Place a baking pan half full of warm water on lowest rack of oven. Generously grease and flour a 9-inch tube pan. Onto waxed paper, sift flour, sugar, cocoa powder, baking soda and salt set aside.
In a large mixer bowl at medium speed, beat sour cream, eggs and vanilla until blended. Add butter or margarine and beat until blended. At low speed, gradually beat in flour mixture until blended beat at medium speed for 2 minutes. By hand, stir in candied fruit, nuts, dates and raisins until well blended. Spoon into pan. Bake in center of oven for 1 3/4 hours to 2 hours or until a wooden pick inserted 2 inches from outer edge comes out clean. Cool in pan on a wire rack for 20 minutes remove cake from pan and cool completely on wire rack.
Wrap with plastic wrap, then with foil. Store in the refrigerator for 1 week before serving. Slice with a sharp knife.
*At altitudes above 5,000 feet, use only 3/4 teaspoon baking soda.
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