* Exported from MasterCook Mac * Decadent Chocolate Cherry Fruitcake Recipe By : Lisa Crawford 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) - - - - - - - - - - - - - - - - - -