Recipe: Light Christmas Fruitcake (using sour cream, 1960's)

LIGHT CHRISTMAS FRUITCAKE

1 (8 ounce) package pitted dates, cut up (makes 1 cup)
2 cups chopped pecans
1 cup raisins
1 (1 pound) container mixed candied fruit
3/4 cup soft butter or margarine, softened
1 1/2 cups sugar
4 eggs
3 1/2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 cup dairy sour cream
Whole candied cherries (optional, for garnish)
Pecan halves (optional, for garnish)

Heat oven to 300 degrees F. Grease and flour a 10x4-inch tube pan or two 9x5x3-inch loaf pans.

Combine dates, pecans, raisins and mixed candied fruit; set aside.

Beat butter or margarine with sugar in large bowl until blended; add eggs. Beat at high speed on electric mixer about 10 minutes or until light and fluffy.

Sift flour, baking soda, salt and nutmeg together. Add alternately with sour cream to butter mixture; beat until well blended. Add fruit mixture; mix thoroughly. Spoon into prepared panes).

Bake 3 to 3 1/2 hours for tube cake (2 to 2 1/2 hours for loaf cakes) or until cake tester or wooden pick inserted in center comes out clean. Cool cake in pan. Remove from pan.

Cake is best if allowed to ripen at least 24 hours. Garnish with whole candied cherries and pecan halves, if desired.

Make 1 (10-inch) tube cake or 2 (9x5-inch) loaves
From: Mary's Notebook, Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping, 1960's