Chocolate Cherry Fruitcake

This is a great recipe for any holiday gathering and it is quick to whip up with impressive results. Baked in smaller individual pans it is great for gift giving. This is definite must try recipe I make this every year for the Christmas desert table and throughout the year.

Chocolate Cherry Fruitcake

16 servings

For the bread~

1 pkg. Nut or date quick bread mix

1 cup coarsely chopped pecans or walnuts

1 (10-oz.) jar maraschino cherries, drained (save juice), cut in half

3/4 cup miniature chocolate chips

3/4 cup water

1/4 cup of the maraschino cherry juice (if not 1/4 cup add water to make the amount)

1 teaspoon almond extract

1 Tablespoon oil

1 egg

For the Glaze~

1.4 cup miniature chocolate chips

2 teaspoons oil

Preheat oven to 350 degrees. Grease and flour the bottom of 8x4 or 9x5- inch loaf pan. In a large bowl combine all fruit cake ingredients. Stir by hand until mix is moistened.  Pour into prepared pan. Bake at 350 degrees for 65 - 70 minutes or until toothpick inserted into the center comes out clean.. Cool 15 minutes in the pan. Then remove to cool completely. 

In a small sauce pan over low heat, melt the chocolate chips and oil, stirring until smooth. Drizzle over cooled fruitcake. Allow glaze to set in the refrigerator. Then wrap well in plastic wrap or foil and store in the refrigerator up to two weeks or freeze for three months.

Victorian Christmas Recipes

Christmas Coffee
1 square chocolate
1/4 cup sugar
Dash of salt
2 cups boiling water
1 cup milk & cream, mixed
1 teaspoon vanilla extract
2 cups hot coffee

Melt chocolate in top of double boiler. Add sugar, salt and boiling water. Stir for about 5 minutes. Pour in milk and cream. Do not let it boil. Add vanilla and hot coffee. For a cold drink, add a pint of vanilla ice cream. Mix in big bowl with electric mixer. Top with whipped cream and use candy cane for stirrer.

Sugar Plums
4 pounds dried mixed figs, dates and raisins
1/2 lb crystallized ginger
2 lbs walnuts
2 large grated orange rinds
3 tbsp brandy
1 cup granulated white sugar

Finely chop up the dried fruit, orange rinds, ginger and walnuts. By hand, but if you prefer, you can use a food processor. Add the brandy and mix. For into balls (1" diameter), then roll each one in the sugar until it is completely coated. Store in a cookie tin for two to three days before eating, to allow the flavors to thoroughly soak in. They can then be eaten and/or used to fill your cornucopia.