INGREDIENTS:
1/2 Cup Butter — Softened
1 Cup Sugar
2 Eggs
1/2 Cup Buttermilk
1 Tsp Vanilla
1/2 Cup Semisweet Chocolate Chips — Melted
2 1/4 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Pinch Salt
1 Cup Pecans — Chopped
12 Cups Glaced Cherries

Creamy Cherry Glaze
1 1/2 Tbsp Cream
2 Tbsp Glaced Cherries — Finely Chopped
3/4 Cup Powdered Sugar — Sifted

DIRECTIONS:
Beat together first 5 ingredients until
blended. Beat in melted chocolate. Combine
and add next 4 ingredients and stir until dry
ingredients are just moistened. Do not
overmix. Stir in pecans and cherries. Divide
batter between 3 greased and lightly floured
mini-loaf foil pans (6×3x2″), place pans on a
cookie sheet, and bake in a 325~ oven for
45-50 minutes, or until a cake tester,
inserted in center, comes out clean. Allow to
cool for 15 minutes and then remove from pans
and continue cooling on a rack. When cool,
drizzle tops with Creamy Cherry Glaze. Yields
3 mini-loaves.

Recipe By : Web Site Gails Recipe Swap

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