Decadent Chocolate Cherry Fruitcake

Categories: Desserts

Serves: 24 Servings

Ingredients:

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

Instructions:
-----------------------------------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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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