---------- 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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