Cocoa Fruitcake
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1008
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).