Cocoa Fruitcake

"This recipe is from Hershey's Chocolate Lover's Cookbook. Note: Needs to stand overnight."
 
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Ready In:
1hr 35mins
Ingredients:
15
Yields:
1 fruitcake
Serves:
12-16
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<img src="http://i16.photobucket.com/albums/b2/kiwidutch/my3chefs2009final-1.jpg"> src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">
 
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