Decadent Chocolate Cherry Fruitcake

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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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