Decadent Chocolate Cherry Fruitcake

* Exported from MasterCook Mac *

Decadent Chocolate Cherry Fruitcake

Recipe By : Lisa Crawford <LISA_POOH@delphi.com>
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Water
1/4 c Kirsch
1 tb Vegetable oil
1 Egg
1 pk Nut bread mix (15.4 oz)
1 c Pecans; coarsely chopped
---GLAZE---
3/4 c Semi-sweet chocolate chips
2 ts Vegetable oil


Heat oven to 350 degrees. Grease and flour bottom and
sides of 6- or 12-cup Bundt pan or 10-inch tube pan.
Combine water, kirsch, oil and egg in large bowl. Add
remaining ingredients and stir by hand until combined.
Cool in pan 25 minutes; loosen edges and remove from
pan. Cool immediately. Wrap in plastic wrap or foil
and store in refrigerator up to 2 weeks or freeze up
to 3 months. Just before serving, in a small saucepan
over low heat (or microwave) melt chocolate chios and
oil, stirring until smooth. Drizzle over fruitcake.
Note: This may also be baked in 9- by 5-inch loaf pan
for 60 to 70 minutes. Recipe can be doubled; bake 70
~ 85 minutes for a 12-cup Bundt pan or 10-inch tube
pan, 60 - 70 minutes for 2 loaf pans.

Nutritional info per serving: 283 cal; 5 g pro, 39g
carb, 13g fat (39%) Source: Miami Herald 12/21/95
from Pooh's Recipe dbase (lisa_pooh@delphi.com)




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