Decadent Chocolate Cherry Fruit Cake

Photo: Jo Ann

Ingredients

1 package Pillsbury Nut Quick Bread mix (Publix carries this)

1 cup pecans, coarsely chopped

1 inch (10 ounce) jar maraschino cherries, drained, cut half

3/4 cup miniature semi-sweet chocolate chips

3/4 cup water

1/4 cup kirsch (cherry flavored liqueur) or 2 teaspoon almond extrac

1 tablespoon oil

1 egg

Glaze:

1/4 cup semi-sweet chocolate chips

2 teaspoons oil

Preparation

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.

In small saucepan over low heat, melt chocolate chips and oil, stirring until smooth.