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Ingredientes
- 1 pkt Pillsbury Nut Quick Bread mix
- 1 c. pecans coarsely minced
- 1 jar maraschino cherries (10 ounce) liquid removed and cut in half
- 3/4 c. miniature semi-sweet chocolate chips
- 3/4 c. water
- 1/4 c. kirsch (cherry liquor) or possibly 2 tsp almond extract plus 1/4c water
- 1 Tbsp. oil
- 1 x egg Glaze
- 1/4 c. miniature semi sweet chocolate chips
- 2 tsp oil
Direcciones
- Heat over to 350 degrees. Grease and flour bottom of 8 x 4 or possibly 9 x 5 inch loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand till mix is moistened.
- Pour into prepared pan. Bake at 350 for 65-80 minutes for 8 x 4 pan, 60-70 minutes. for 9 x 5 pan till toothpick inserted in center comes out clean. Cold 15 minutes. and remove from pan.
- Cold completely.
- In small pan over low heat, heat chocolate chips and oil, stirring till smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator. Wrap well in plastic wrap or possibly foil and store in refrigerator up to w weeks or possibly freeze up to 3 months.
- For optimum flavor, refrigerator at least 24 hrs before
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 450g | |
| Calories 1397 | |
| Calories from Fat 1126 | 81% |
| Total Fat 133.24g | 167% |
| Saturated Fat 47.95g | 192% |
| Trans Fat 0.58g | |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Potassium 1335mg | 38% |
| Total Carbs 49.49g | 13% |
| Dietary Fiber 27.6g | 92% |
| Sugars 5.43g | 4% |
| Protein 22.34g | 36% |
