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

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.

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