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    Deal GURU
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    Default Decadent Chocolate Cherry Fruitcake

    Decadent Chocolate Cherry Fruitcake
    1 pkg Pillsbury Nut or Date Quick Bread Mix
    1 cup coarsely chopped walnuts or pecans
    1 (10 oz) 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 tsp almond extract plus 1/4 cup water
    1 tbl oil
    1 egg
    Glaze
    1 cup miniature semi-sweet chocolate chips

    2 tsp oil
    Heat oven to 350. Grease and flour bottom of 9x5" loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened. Pour into prepared pan. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
    In a small saucepan over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or foil and store in refrigerator for up to 2 weeks or freeze up to 3 months. Of optimum flavor, refrigerate at least 24 hours before serving. Makes 16 servings.
    Tip: Three 3x5" loaf pans can also be used. Prepare as above. Divide batter evenly between the pans. Bake at 350 for 40-50 minutes.

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