| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Desserts | 24 | Servings | |
INGREDIENTS
| 3/4 | c | Water |
| 1/4 | c | Kirsch |
| 1 | tb | Vegetable oil |
| 1 | Egg | |
| 1 | pk | Nut bread mix (15.4 oz) |
| 1 | c | Pecans; coarsely chopped |
| 3/4 | c | Semi-sweet chocolate chips |
| 2 | ts | Vegetable oil |
INSTRUCTIONS
GLAZE Heat oven to 350 degrees. Grease and flour bottom and sides of 6- or 12-cup Bundt pan or 10-inch 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 5-inch loaf pan for 60 to 70 minutes. 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. 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
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