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Decadent Chocolate Cherry Fruit Cake
Prep: 15 min Cook: 60 min Servings: 18by Joann Mathias165 recipes>Not your momma's fruit cake. Ingredients
- 1 package Pillsbury Nut Quick Bread mix (Publix carries this)
- 1 cup pecans, coarsely chopped
- 1 (10 ounce) jar maraschino cherries, drained, cut in half
- 3/4 cup miniature semi-sweet chocolate chips
- 3/4 cup water
- 1/4 cup kirsch (cherry flavored liqueur) or 2 teaspoon almond extract plus 1/4 cup water
- 1 tablespoon oil
- 1 egg
Directions
- Grease and flour bottom of 8 x 4 or 9 x 5 inch loaf pan. In large bowl, combine all fruit bed ingredients. Stir by hand until mix is moistened. Pour into prepared loaf pan. Bake at 350 degrees for 65 to 80 minutes for 8 x 4 inch pan, 60 to 70 minutes for 9 x 5 inch pan or until tooth pick inserted in center comes out clean. Cool 15 minutes and remove from pan. Cool completely. Drizzle on glaze. Allow glaze to ser in refrigerator.
- Glaze:
- 1/4 cup semi-sweet chocolate chips
- 2 teaspoons oil
- In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth.
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