Recipe - Decadent Chocolate Cherry Fruitcake

Three fourths cup Water
One fourth cup Kirsch
1 tablespoon Vegetable oil
1 Egg
1 pack Nut bread mix (15.4 oz)
1 cup Pecans; coarsely chopped

GLAZE
Three fourths cup Semisweet chocolate chips
2 teaspoon Vegetable oil

Heat oven to 350 degrees. Grease and flour bottom and sides of 6 or
12cup Bundt pan or 10inch 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 chios and oil, stirring until smooth.
Drizzle over fruitcake. Note: This may also be baked in 9 by 5inch loaf
pan for 60 to 70 minutes. Recipe can be doubled; bake 70 ~ 85 minutes for a
12cup Bundt pan or 10inch tube pan, 60 70 minutes for 2 loaf pans.

Nutritional info per serving: 283 cal; 5 g pro, 39g carb, 13g fat (39%)
Source: Miami Herald 12/21/95

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini