Decadent Chocolate Cherry Fruitcake

by Lisa Crawford

Servings: 24 servings

INGREDIENTS

3/4 cup water
1/4 cup kirsch
1 tbsp. vegetable oil
1 egg
1 pkg. (15.4 oz.) nut bread mix
1 cup pecans, coarsely chopped

Glaze:
3/4 cup semi-sweet chocolate chips
2 tsp. vegetable oil

INSTRUCTIONS

Heat oven to 350°F. 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 chips and oil, stirring until smooth. Drizzle over fruitcake.

CHEF COMMENTS

This may also be baked in 9-x5-inch loaf pan for 60-70 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.

Tagged: cakes, desserts, fruitcake add tags

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