Glazed Cocoa-Pecan Fruitcake

Directions

Preheat oven to 325℉ (160℃).

Grease and flour a 12 cup fluted tube pan.

In large mixing bowl beat butter, sugar, vanilla and brandy extract until light and fluffy then add eggs.

Beat well. Stir together flour, cocoa, salt and baking powder.

Add flour mixture alternately with buttermilk to butter mixture.

Beat just until blended.

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 then remove from pan.

Immediately wrap in foil. Let stand overnight at room temperature before 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 and drizzle top with glaze and sprinkle toasted almonds over top.