Decadent Chocolate Cherry Fruitcake Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Desserts