Glazed Cocoa Pecan Fruitcake

3/4 c Butter; softened

1 1/2 c Sugar

1 ts Vanilla extract

1 ts Brandy extract

3 Eggs

1 c All-purpose flour

1/3 c Cocoa

1/2 ts Salt

1/4 ts Baking powder

1/2 c Buttermilk

1 c Candied red cherries; cut

-in half 1 1/2 c Toasted pecans

= coarsely chopped 1 c Golden raisins

1 1/2 c Diced mix dried fruit *

Glaze: 4 oz Semisweet chocolate

1 ts Almond extract

2 tb Heavy cream

Sliced toasted almonds * (apricots, peaches, apples,papaya, dates, etc.) Preheat oven to 325 degrees. Grease and flour a 12 cup fluted tube pan. In large mixing bowl beat butter, sugar, vanilla and brandy extract until light and fluffy. Add eggs. Beat well. Stir together flour, cocoa, salt and baking powder. Add flour mixture alternately with buttermilk to butter mixture. Beat just untilblended. Stir together cherries, pecans, raisins and mixed dried fruit. Fold fruit into batter. Pour batter into prepared pan. Bake 1 hour and 20 minutes or until toothpick inserted into

center comes out clean. Cool 10 minutes in Pan. Remove from pan. Immediately wrap in foil. Let stand overnight at room temperaturebefore serving. Glaze: Melt together in top of double boiler the semisweet chocolate, almond extract and cream. Stir until smooth. (Add more cream if necessary to reach correct glazing consistency.) Place fruitcake on a serving plate. Drizzle top with glaze and sprinkle toasted almonds over top. THE DESSERT SHOW SHOW#DS3216
-