---------- Recipe via Meal-Master (tm) v8.05
       Title: Glazed Cocoa-Pecan Fruitcake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
     3/4 c  Butter; softened
   1 1/2 c  Sugar
       1 ts Vanilla extract
       1 ts Brandy extract
       3    Eggs
       1 c  All-purpose flour
     1/3 c  Cocoa
     1/2 ts Salt
     1/4 ts Baking powder
     1/2 c  Buttermilk
       1 c  Candied red cherries; cut
            -in half
   1 1/2 c  Toasted pecans
            = coarsely chopped
       1 c  Golden raisins
   1 1/2 c  Diced mix dried fruit *
       4 oz Semisweet chocolate
       1 ts Almond extract
       2 tb Heavy cream
            Sliced toasted almonds
      * (apricots, peaches, apples,papaya, dates, etc.)
      Preheat oven to 325 degrees. Grease and flour a 12 cup
   fluted tube pan. In large mixing 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 flour mixture alternately with
   buttermilk to butter mixture. Beat just untilblended. Stir
   together cherries, pecans, raisins and mixed dried fruit.
   Fold fruit into batter. Pour batter into prepared pan. Bake
   1 hour and 20 minutes or until toothpick inserted into
   center comes out clean. Cool 10 minutes in Pan. Remove from
   pan. Immediately wrap in foil. Let stand overnight at room
   temperaturebefore serving.
      Glaze: Melt together in top of double boiler the
   semisweet chocolate, almond extract and cream. Stir until
   smooth. (Add more cream if necessary to reach correct
   glazing consistency.) Place fruitcake on a serving plate.
   Drizzle top with glaze and sprinkle toasted almonds over