Chocolate fruitcakes
4 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine |
| 6 | eaches | Squares semisweet chocolate (1-oz. each) |
| 1¼ | cup | Sugar |
| 3 | larges | Eggs |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Red candied cherries, cut in half |
| 1 | cup | Green candied pineapple, cut into 1/2\" wedges |
| ¾ | cup | Walnut halves |
| ¾ | cup | Pecan halves |
| 8 | hours before cutting. YIELD: 4 (12-ounce) loaves. | |
Directions
MELT butter and chocolate in a heavy saucepan over low heat, stirring often. Remove from heat, and cool about 15 minutes.
STIR in sugar. Add eggs, one at a time, stirring well after each addition. Add flour and salt, stirring until blended. Stir in cherries and next 3 ingredients. Spoon mixture into 4 greased and floured
5¾ x 3 ¼ x 2 inch loafpans.
BAKE at 350F for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
SEAL cakes in heavy-duty plastic wrap, and refrigerate