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.
From
Yields
4 Loaves