5 Variations on Holiday Fruitcake


Chocolate Cherry Fruitcake

Chocolate makes everything better.
Chocolate makes everything better.

You can't go wrong when you add a chocolate and cherry twist to this fruitcake recipe.


  • 1 package Pillsbury nut or date quick bread mix
  • 1 cup coarsely chopped pecans
  • 1 (10 oz.) jar maraschino cherries, drained and cut in half
  • 3/4 cup mini 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 tbsp. oil
  • 1 egg


  • 1/4 cup miniature semi-sweet chocolate chips
  • 2 tsp. oil


  1. Heat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. Grease and flour bottom of 9x5-inch loaf pan.
  3. In large bowl, combine all fruitcake ingredients. Stir by hand until mix is moistened. Pour into prepared pan.
  4. Bake for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool completely.
  5. In small saucepan, over low heat, melt chocolate chips and oil, stirring until smooth. Drizzle over fruitcake. Allow glaze to set in refrigerator.
  6. 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.