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
GLAZE
3/4 cup semi-sweet chocolate chips
2 tsp vegetable oil
A Recipe for
Decadent Chocolate Cherry Fruitcake
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This is a recipe for Decadent Chocolate Cherry Fruitcake from the recipe cookbook of Recipes-to-go (Dessert)
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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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
Serves: 24
Decadent Chocolate Cherry Fruitcake Recipe brought to you by Recipes To-Go