Cocoa Fruitcake - cooking recipe

Ingredients

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)

Preparation

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.
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.
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.