Tuesday, December 9, 2008

Cherry Nut Chocolate Cake Recipe | Quick Bread Mix



I’d like to share this easy cake that’s created with ~~ A Quick Bread Mix! This is also an easy recipe to have the kids help get involved with. Not quite a bread, not really a fruitcake, it’s really more of a dessert cake when finished – and is so simple to put together your friends & relatives will think you’re a genius!

Add some festive decorations; use your own favorite Frosting or Ganache recipe; serve with your favorite Party Beverage & you’re good to go!

Not just for Christmas, make this for your next family party, get-together with friends, holiday parties or even summer picnics on the deck!

Chocolate Cherry Nut Cake Recipe


Easy Adapted Quick Bread Desserts

Wow~It’s December already! That means all the Holiday Party Invitations and Save the Dates should either be in the mail by now, or at least be written!

For me, one of the best ways to savor the Holidays and create Traditions is through taste and smell. At this time of year I love to keep a few things ahead in the freezer to bring when we visit! It’s great to have a ‘little something good to eat’ ready for visits to friends, elderly or shut-ins. Also – last minute party invites!

Some of my favorite recipes were culled over the years from my co-workers at the various offices I worked in. Although I may have changed jobs, or my friends have retired, when I recreate the recipes they’ve shared, it enables me to remember them fondly! This recipe is from Teddi, who I enjoyed working with for over 15 years!

Easy clean up in the kitchen with Handmade Dish Cloths from Moomettes Crochet !

Pewter Gray Handmade Dish Cloths Kitchen Washcloths


Cherry Nut Chocolate Cake 


1 pkg. Pillsbury Nut or Date Quick Bread Mix
1 c. coarsely chopped pecans or walnuts (optional)
1 (10 oz) jar maraschino cherries, drained, cut in
half
3/4 c. Miniature semi-sweet chocolate chips
3/4 c. water
1/4 c. kirsch (cherry flavored) or 2 tsp almond
extract plus 1/4
c. water
1 tbl oil
1 egg
Glaze
1/4 c. Miniature semi-sweet chocolate chips
2 tsp oil

Heat oven to 350. Grease and flour bottom of 8×4 or 9×5 loaf pan. In large bowl, combine all fruitcake ingredients. Stir by hand until mixture is moist. Pour into prepared pan. Bake at 350 for 65 to 80 min. for 8×4 pan, 60 to 70 min. for 9×5 pan or until toothpick is clean. Cool 15 min. Remove from pan. Cool completely. In 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 up to 2 weeks or freeze up to 3 months. For optimum flavor refrigerate at least 24 hrs before serving.

Another great way at this time of year to pass on traditions to your children or grandchildren is to bake or cook a favorite dish that a family member used to prepare. Food is a wonderful way to recall happy times and gatherings.

In my next post, I’ll be sharing some great recipes from family members who are no longer with us physically, but always in our hearts. Enjoy the Season!

© Frugal New England Kitchen