Glazed Cocoa-Pecan Fruitcake

¾ cups unsalted butter; softened
1½ cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon brandy extract
3 eggs
1 cup all-purpose flour
⅓ cup cocoa
½ teaspoon sea salt
¼ teaspoon baking powder
½ cup buttermilk
1 cup candied red cherries; cut in half
1½ cup Pecan Valley Pecan Pieces; toasted
1 cup golden raisins
1½ cup diced mix dried fruit *
1 recipe Chocolate Almond Glaze

* Apricots, peaches, apples, papaya, dates, etc.1. Preheat oven to 325ºF.
2. Grease and flour a 12-cup fluted tube pan.
3. 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 until blended.
4. Stir together cherries, pecans, raisins and mixed dried fruit. Fold fruit into batter. Pour batter into prepared pan.
5. Bake in a preheated oven for 1 hour and 20 minutes or until toothpick inserted into center comes out clean.
6. Cool 10 minutes in Pan. Remove from pan. Immediately wrap in foil. Let stand overnight at room temperature before serving. Serve with Chocolate Almond Glaze.

Chocolate Almond Glaze
4 ounces semisweet chocolate
1 teaspoon almond extract
2 tablespoons heavy cream
Sliced toasted almonds1. 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.)
2. Place fruitcake on a serving plate. Drizzle top with glaze and sprinkle toasted almonds over top.