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
-GLAZE-
3/4 c Semi-sweet chocolate chips
2 ts Vegetable oil
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%)
Yields
24 Servings