Decadent chocolate cherry fruitcake

Yield: 24 Servings

Measure Ingredient
¾ cup Water
¼ cup Kirsch
1 tablespoon Vegetable oil
1 \N Egg
1 pack Nut bread mix (15.4 oz)
1 cup Pecans; coarsely chopped
¾ cup Semi-sweet chocolate chips
2 teaspoons 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

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