Decadent Chocolate Cherry Fruit Cake Recipe
Ingredients
- 1 package Pillsbury Nut Quick Bread mix (Publix carries this)
- 1 cup pecans, coarsely chopped
- 1 (10 ounce) jar maraschino cherries, drained, cut in half
- 3/4 cup miniature semi-sweet chocolate chips
- 3/4 cup water
- 1/4 cup kirsch (cherry flavored liqueur) or 2 teaspoon almond extract plus 1/4 cup water
- 1 tablespoon oil
- 1 egg
Directions
- Grease and flour bottom of 8 x 4 or 9 x 5 inch loaf pan. In large bowl, combine all fruit bed ingredients. Stir by hand until mix is moistened. Pour into prepared loaf pan. Bake at 350 degrees for 65 to 80 minutes for 8 x 4 inch pan, 60 to 70 minutes for 9 x 5 inch pan or until tooth pick inserted in center comes out clean. Cool 15 minutes and remove from pan. Cool completely. Drizzle on glaze. Allow glaze to ser in refrigerator.
- Glaze:
- 1/4 cup semi-sweet chocolate chips
- 2 teaspoons oil
- In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 40g | |
| Recipe makes 18 servings | |
| Calories 93 | |
| Calories from Fat 53 | 57% |
| Total Fat 6.22g | 8% |
| Saturated Fat 2.12g | 8% |
| Trans Fat 0.02g | |
| Cholesterol 10mg | 3% |
| Sodium 6mg | 0% |
| Potassium 65mg | 2% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.3g | 4% |
| Protein 1.35g | 2% |
