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Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Decadent Chocolate Cherry Fruitcake

    pstarkoski
    pstarkoski
    pstarkoski
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    Female
    Number of posts : 13431
    Age : 78
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13
    • Post n°1

    Decadent Chocolate Cherry Fruitcake Empty Decadent Chocolate Cherry Fruitcake

    Post by pstarkoski Tue Feb 17, 2009 9:35 am

    From: ~Pixie (Original Message)Sent: 4/5/2005 3:53 PM

    Decadent Chocolate Cherry Fruitcake




    • 1 pkg Pillsbury Nut or Date Quick Bread Mix

    • 1 cup coarsely chopped walnuts or pecans

    • 1 (10 oz) 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 tsp almond extract plus 1/4 cup water

    • 1 tbl oil

    • 1 egg

    Glaze


    • 1 cup miniature semi-sweet chocolate chips

    • 2 tsp oil

    Heat oven to 350º. Grease and flour bottom of 9x5" loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened. Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
    In a small saucepan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator for up to 2 weeks or freeze up to 3 months. Of optimum flavor, refrigerate at least 24 hours before serving. Makes 16 servings.
    Tip: Three 3x5" loaf pans can also be used. Prepare as above. Divide batter evenly between the pans. Bake at 350º for 40-50 minutes.
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