---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Decadent Chocolate Cherry Fruitcake
  Categories: Cakes, Chocolate
       Yield: 16 servings
  
            For fruitcake:
       1 pk Nut or date quick-bread mix
       1 c  Pecans; coarsely chopped
      10 oz Maraschino cherries;
            -drained,
            Cut in half
     3/4 c  Semisweet chocolate
            Chips; miniature
     1/4 c  Kirsch (cherry-flavored
            Liqueur); see note
       1 tb Vegetable oil
       1    Egg
            For glaze:
     1/4 c  Semisweet chocolate
            Chips; miniature
       2 ts Vegetable oil
  
   Recipe by: St. Louis Post-Dispatch 12/18/95
   To prepare fruitcake: Preheat oven to 350 degrees. Grease
   and flour bottom of one 8-by-4-inch loaf pan, one
   9-by-5-inch loaf pan or three 3-by-5-inch loaf pans.
   In large bowl, combine quick-bread mix, pecans, cherries,
   chocolate chips, 3/4 cup water, kirsch, oil and egg. Stir
   by hand until mix is moistened. Pour into prepared pan.
   Bake until toothpick inserted in center comes out clean (65
   to 80 minutes in 8-by-4-inch pan, 60 to 70 minutes in
   9-by-5-inch pan, 40 to 50 minutes in 3-by-5-inch pans).
   Let cool 15 minutes. Remove from pan; let cool completely.
   
   To prepare glaze: In small saucepan over low heat, melt
   chocolate chips and oil, stirring until smooth. Drizzle
   over cake; refrigerate to allow glaze to set. For best
   flavor, refrigerate glazed cake at least 24 hours before
   serving.
   This cake may be wrapped well in plastic wrap or foil and
   stored in the refrigerator for up to 2 weeks or frozen for
   up to 3 months. Yield: 16 servings.
   Note: 2 teaspoons almond extract plus 1/4 cup water can be
   substituted for the kirsch.
  
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