*  Exported from  MasterCook Mac  *
 
                    Decadent Chocolate Cherry Fruitcake
 
 Recipe By     : Lisa Crawford <LISA_POOH@delphi.com>
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  c             Water
      1/4  c             Kirsch
    1      tb            Vegetable oil
    1                    Egg
    1      pk            Nut bread mix (15.4 oz)
    1      c             Pecans; coarsely chopped
                         ---GLAZE---
      3/4  c             Semi-sweet chocolate chips
    2      ts            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
   from Pooh’s Recipe dbase (lisa_pooh@delphi.com)
  
 
                    
 
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