Busters Recipes

Chocolate Banana Fruitcake

¾ c water

¼ c golden rum or ¼ c apple juice mixed with 1/8 t rum extract

1 large egg

1 T vegetable oil

1 package (14 oz.) banana-bread mix

1 c chopped walnuts

¾ c semisweet chocolate chips

1 jar (8oz.) maraschino cherries, drained, and halved (3/4 c)

1. Heat oven to 350F. Spray bottoms of two 7 ¼ X3 ¾ X2" loaf pans
with vegetable cooking spray. Line bottoms with waxed paper and
spray again.

2. Mix water, rum, egg and oil in a large bowl until blended. Stir
in remaining ingredients.

3. Pour into prepared pans. Bake 45 minutes or until pick inserted
in centers comes out clean.

4. Cool in pans on wire rack 20 minutes. Loosen edges with a thin
knife, invert on racks and cool completely.

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