Butter or margarine
Squares semisweet chocolate
- (1-oz. each)
Red candied cherries, cut in
Green candied pineapple,
- cut into 1/2" wedges
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 5 3/4 x 3 1/4 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 8 hours before
YIELD: 4 (12-ounce) loaves.
Source: Southern Living, October, 1995 Typed by J. Matthews, 10/95