Glazed Cocoa-Pecan Fruitcake

---------- Recipe via Meal-Master (tm) v8.05

Title: Glazed Cocoa-Pecan Fruitcake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

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.
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