The best delicious Decadent Chocolate Cherry Fruitcake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Decadent Chocolate Cherry Fruitcake recipe today!
Hello my friends, this Decadent Chocolate Cherry Fruitcake recipe will not disappoint, I promise! Made with simple ingredients, our Decadent Chocolate Cherry Fruitcake is amazingly delicious, and addictive, everyone will be asking for more Decadent Chocolate Cherry Fruitcake.
What Makes This Decadent Chocolate Cherry Fruitcake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Decadent Chocolate Cherry Fruitcake.
Ready to make this Decadent Chocolate Cherry Fruitcake Recipe? Let’s do it!
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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
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