Cocoa Fruitcake

• 3/4 cup butter or 3/4 cup margarine, softened
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon brandy extract
• 3 eggs
• 1 cup all-purpose flour
• 6 tablespoons hershey's cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup buttermilk
• 2 cups candied red cherries, cut in half
• 1 1/2 cups pecans, coarsely chopped
• 1 cup golden raisin
• 1/2 cup diced mixed candied fruit
• powdered sugar (optional)

1. Heat oven to 325*. Grease and flour 12-cup fluted tube pan. In large mixer bowl, beat butter, sugar, vanilla and brandy extract until light and fluffy. Add eggs; beat well.
2. Stir together flour, cocoa, salt and baking powder; add alternetely with buttermilk to butter mixture, beating just until blended. Stir together cherries, pecans, raisins and mixed fruit; fold into batter. Pour batter into prepared pan.
3. Bake 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Immediately wrap in foil. Allow to stand overnight before serving. To serve, sprinkle powdered sugar over top, if desired.

butter, sugar, vanilla extract, brandy, eggs, flour, cocoa, salt, baking powder, buttermilk, candied red cherries, pecans, golden raisin, mixed candied fruit, powdered sugar

Taken from www.food.com/recipe/cocoa-fruitcake-400617 (may not work)