How to Make Chocolate Cherry Nut Holiday Glazed Loaf Cake

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By Moomettesgram
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Chocolate Cherry Nut Holiday Glazed Loaf Cake

Satisfy everyone's sweet tooth during the Holidays with this Chocolate Cherry Holiday Cake! It's just the right size to bring to parties! Nobody will ever guess it starts with a box mix! Semi-sweet mini chocolate chips, cherries, and either a date box-mix or nut-box mix will turn it into a fruitcake for a unique taste combination.

Easy enough to make and freeze ~ keep several on hand throughout the Holiday Season!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 Pkg. Pillsbury Nut or Date Quick Bread Mix
1 cup Pecans, course chop
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) or 2 Tsp. Almond extract plus 1/4 cup water
1 Tbl cooking oil
1 egg
Glaze: as follows:
1/4 cup miniature semi-sweet chocolate chips
2 Tsp cooking oil
2 Tsp Karo Syrup (clear)

Step 1

Heat oven to 350. Grease and flour bottom of 8x4 or 9x5 loaf pan.
Step 2

In large bowl, combine bread mix from box, cherries, and liquids. ingredients. Stir by hand until mixture is moist, and no dry ingredients remain.

Pour into prepared pan.
Step 3

Bake at 350 degree oven for 65 to 80 minutes for 8x4 pan, 60 to 70 minutes for 9x5 pan or until toothpick inserted in is clean.

Cool on wire wrack for 15 minutes. Remove from pan. Cool completely.
Step 4

Glaze:

In small saucepan over low heat, melt chocolate chips, oil and Karo Syrup, stirring until smooth. Drizzle and frost fruitcake.

Allow glaze to set in refrigerator.

Tips & Warnings

Wrap well in plastic wrap or foil and store in refrigerator up to 2 weeks or freeze up to 3 months. For optimum flavor refrigerate at least 24 hours before serving.
Quick-Bread mixes that go well with this recipe: Date, Nut, Cranberry, or use your imagination!
Garnish with your choice of decorations

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