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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This recipe is from Hershey's Chocolate Lover's Cookbook. Note: Needs to stand overnight. 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) |
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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