*  Exported from  MasterCook Mac  *

                  Decadent Chocolate Cherry Fruitcake

Recipe By     : Miami Herald, 12/21/95
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
 15 1/2  oz            Box nut bread mix
  1      c             Pecans; coarsely chopped
                       Glaze:
    3/4  c             Semi-sweet chocolate chips
  2      ts            Vegetable oil

 Heat oven to 350 F. Grease and flour bottom and sides of 6 or
 12 cup bundt pan or 10" 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 chips and oil, stirring until smooth. Drizzle over
 fruitcake.

 Note:

 This may also be baked in 9x5" loaf pan for 60 to 70 minutes.
 Recipe can be doubled; bake 70 to 85 minutes for a 12-cup Bundt pan
 or 10" tube pan, 60 to 70 minutes for 2 loaf pans.

 Per serving: 283 cal; 5 g pro, 39 g carbs, 13 g fat (39%)

 Posted by: Lisa Crawford <[email protected]>


                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.