Holiday Chocolate Fruitcake

Directions

Heat oven to 300℉ (150℃).

Grease and flour 10 inch tube pan.

In large mixer bowl, beat cream cheese, butter and sugar until blended.

Add eggs, 1 at a time, beating until light and fluffy.

Stir together 2 cups flour, cocoa, baking powder and salt; add to cream cheese mixture, alternately with orange juice, beating well.

In a small bowl, toss remaining ¼ cup flour with cherries, raisins and pecans, stir into cocoa mixture with brandy until Bake 1 hour and 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Cover, store in refrigerator. Garnish as desired.