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“This recipe is from Hershey's Chocolate Lover's Cookbook. Note: Needs to stand overnight.”
READY IN:
1hr 35mins
SERVES:
12-16
YIELD:
1 fruitcake
UNITS:
US

Ingredients Nutrition

Directions

  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.

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