Holiday Chocolate Fruitcake

8 oz Cream cheese; softened

1/2 c Butter or margarine;

-softened 1 c Sugar

3 Eggs

2 1/4 c All-purpose flour; divided

1/4 c Cocoa

1 ts Baking powder

1/2 ts Salt

1/2 c Orange juice

1 1/2 c Red candied cherries

=coarsely chopped 1 c Golden raisins

1 c Pecan pieces

1 tb Brandy

Or 2 tsp brandy extract 1 ts Rum extract

Recipe by: GARY BRAMMER (BBFT81A) Heat oven to 300 degrees. Grease and flour 10-inch tube pan. In large mixer bowl, beat cream cheese, butter and sugar until blended. Add eggs, 1 at a time, beating until light and fluffy. Stir together 2 cups flour, cocoa, baking powder and salt; add to cream cheese mixture, alternately with orange juice, beating well. In a small bowl, toss remaining 1/4 cup flour with cherries, raisins and pecans; stir into cocoa mixture with brandy until blended. Bake 1 hour and 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely.

Cover; store in refrigerator. Garnish as desired. -----