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Decadent Chocolate Cherry Fruitcake
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Decadent Chocolate Cherry Fruitcake
Category:
Deserts
Author:
The Savvybearcat
Date:
1/1/2007
Hits:
239
Rating:
(
3.0
) by
1
users
Ingredients:
3/4 cup Water
1/4 cup Kirsch
1 tbsp Vegetable oil
1 Egg
1 package Nut bread mix (15.4 oz)
1 cup Pecans, coarsely chopped
MMMMMGLAZE
3/4 cup Semi-sweet chocolate chips
2 tsp Vegetable oil
Instructions:
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
Rate this recipe:
1
2
3
4
5
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