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| Home -> [Cakes, Cherry, Chocolate, Desserts] -> [Decadent chocolate cherry fruitcake Recipe] |
Decadent chocolate cherry fruitcake
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| Artist: |
_ |
Yield: |
24 |
| Categories: |
Cakes, Cherry, Chocolate, Desserts |
Rating: |
0 |
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Ingredients:
| 3/4
| cup | Water | | 1/4
| cup | Kirsch | | 1
| tbsp | Vegetable oil | | 1
| | Egg | | 1
| pack | Nut bread mix (15.4 oz) | | 1
| cup | Pecans, coarsely chopped | | | GLAZE | | 3/4
| cup | Semi-sweet chocolate chips | | 2
| tsp | Vegetable oil |
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Procedures:
| 1 | Heat oven to 350 degrees. | | 2 | Grease and flour bottom and sides of 6- or 12-cup bundt pan or 10-inch tube pan. | | 3 | Combine water, kirsch, oil and egg in large bowl. | | 4 | Add remaining ingredients and stir by hand until combined. | | 5 | Cool in pan 25 minutes; loosen edges and remove from pan. | | 6 | Cool immediately. | | 7 | Wrap in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. | | 8 | Just before serving, in a small saucepan over low heat (or microwave) melt chocolate chios and oil, stirring until smooth. | | 9 | Drizzle over fruitcake. | | 10 | Note: this may also be baked in 9- by 5-inch loaf pan for 60 to 70 minutes. | | 11 | 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. | | 12 | nutritional info per serving: 283 cal; 5 g pro, 39g carb, 13g fat (39%) |
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