| 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
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”