For fruitcake: 1 pk Nut or date quick-bread mix
1 c Pecans; coarsely chopped
10 oz Maraschino cherries;
-drained, Cut in half 3/4 c Semisweet chocolate
Chips; miniature 1/4 c Kirsch (cherry-flavored
Liqueur); see note 1 tb Vegetable oil
1 Egg
For glaze: 1/4 c Semisweet chocolate
Chips; miniature 2 ts Vegetable oil
Recipe by: St. Louis Post-Dispatch 12/18/95 To prepare fruitcake: Preheat oven to 350 degrees. Grease and flour bottom of one 8-by-4-inch loaf pan, one 9-by-5-inch loaf pan or three 3-by-5-inch loaf pans.
In large bowl, combine quick-bread mix, pecans, cherries, chocolate chips, 3/4 cup water, kirsch, oil and egg. Stir by hand until mix is moistened. Pour into prepared pan. Bake until toothpick inserted in center comes out clean (65 to 80 minutes in 8-by-4-inch pan, 60 to 70 minutes in 9-by-5-inch pan, 40 to 50 minutes in 3-by-5-inch pans).
Let cool 15 minutes. Remove from pan; let cool completely. To prepare glaze: In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over cake; refrigerate to allow glaze to set. For best flavor, refrigerate glazed cake at least 24 hours before serving. This cake may be wrapped well in plastic wrap or foil and stored in the refrigerator for up to 2 weeks or frozen for Note: 2 teaspoons almond extract plus 1/4 cup water can be substituted for the kirsch. —–