FRUITCAKE
1 pkg. Pillsbury Nut or Date Quick Bread Mix
1 c. coarsely chopped pecans
1 (10 oz.) jar maraschino cherries, drained, cut in half
3/4 c. miniature semi-sweet chocolate chips
3/4 c. water
1/4 c. kirsch (cherry-flavored liqueur) or 2 tsp. almond extract plus 1/4
c. water
1 tbsp. oil
1 egg
GLAZE:
1/4 c. miniature semi-sweet chocolate chips
2 tsp. oil
Heat oven to 350 degrees F. Grease and flour bottom of 8x4 or 9x5 inch
loaf pan.
In large bowl, combine all fruitcake ingredients. Stir by hand until mix
is moistened.
Pour into prepared pan. Bake at 350 degrees F. for 65 to 80 minutes for
8x4 inch pan, 60 to 70 minutes for 9x5 inch pan or until toothpick inserted in
center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
In 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 up to 2 weeks or freeze
up to 3 months. For optimum flavor refrigerate at least 24 hours before
serving. 1 6 servings. Enjoy.
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