Decadent Chocolate Cherry Fruitcake Recipe




Decadent Chocolate Cherry Fruitcake 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

GLAZE

3/4 cup semi-sweet chocolate chips
2 tsp vegetable oil

A Recipe for
Decadent Chocolate Cherry Fruitcake

 

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This Recipe for Decadent Chocolate Cherry Fruitcake is one of thousands in the Recipes-to-go Dessert Cookbook.


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Decadent Chocolate Cherry Fruitcake

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Decadent Chocolate Cherry Fruitcake Directions

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

 

 

 

 

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