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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I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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This is a recipe for Decadent Chocolate Cherry Fruitcake from the recipe cookbook of Recipes-to-go (Dessert)
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
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Avoid fruit and nuts. You are what you eat. |
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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
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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