Chocolate Cherry Fruitcake Recipe

• 1 pkg. nut or possibly date quick bread mix
• 1 c. coarsely minced pecans
• 1 (10 ounce.) jar maraschino cherries, liquid removed, cut in half
• 3/4 c. miniature semi-sweet chocolate chips
• 3/4 c. water
• 2 teaspoon almond extract in 1/4 c. water
• 1 tbsp. oil
• 1 egg

1. Heat oven to 350 degrees.
2. Grease and flour bottom of 8 x 4 inch or possibly 9 x 5 inch loaf pan.
3. In large bowl, combine all fruit cake ingredients.
4. Stir by hand till mix is moistened.
5. Pour into prepared pan and bake at 350 degrees for 65-80 min for 8 x 4 inch pan, 60-70 min for 9 x 5 inch pan or possibly till toothpick inserted in center comes out clean.
6. Cold 15 min; remove from pan.
7. Cold completely.
8. (Three 3 x 5 inch pans can also be used.
9. Prepare as directed above.
10. Divide batter proportionately between pans.
11. Bake at 350 degrees for 40-50 min.)
12. To prepare glaze: Heat chocolate chips and oil, in a small saucepan over low heat, stirring till smooth.
13. Drizzle over fruitcake.
14. Allow glaze to set in refrigerator.
15. Wrap well in plastic wrap or possibly foil and store in refrigerator up to 2 weeks or possibly freezer up to 3 months.
16. For best flavor, chill at least 24 hrs before serving.
17. (Makes about 16 servings.)

nut, pecans, maraschino cherries, semisweet chocolate chips, water, almond, oil, egg

Taken from cookeatshare.com/recipes/chocolate-cherry-fruitcake-16194 (may not work)