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Chocolate Cherry Nut Cake Recipe | Create Memories Through Party Foods

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Easy Cake Mix 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!

I’d like to share this easy treat 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 Hot Toddy or Party Beverage & you’re good to go!

CHOCOLATE CHERRY NUT 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!

© Moomettes Magnificents

About Cindi Moomettes

New England blogger and influencer from Connecticut and author of the multi-generational Moomettes Magnificents where she writes about Family, Grandparents and Grandchildren, home decor, Crochet, Knitting, DIY, crafts, family travel familiarization trips (FAMs), photography, social media and reviews. You can also find her at Moomettes Crochet Shop for the latest Handmade Fashion trends, Home Decor, Handmade Crochet Wash Cloths & Accessories. For food and recipes visit at her blog Frugal New England Kitchen ***Products and/or companies featured on Moomettes Magnificents may have provided product samples and/or compensation for consideration. All opinions are my own. Posts may contain affiliate links. See also Disclosure***

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