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Chocolate Fruitcakes

Author/Submitted by:
Servings: 4
Categories: Cakes / Chocolate / Desserts

1  c  Butter or margarine
6    Squares semisweet chocolate
    - (1-oz. each)
1 1/4  c  Sugar
3  lg  Eggs
1  c  All-purpose flour
1/4  ts  Salt
1  c  Red candied cherries, cut in
    - half
1  c  Green candied pineapple,
    - cut into 1/2" wedges
3/4  c  Walnut halves
3/4  c  Pecan halves

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 cutting. YIELD: 4 (12-ounce) loaves. Source: Southern Living, October, 1995 Typed by J. Matthews, 10/95

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