Chocolate Fruitcakes

Yield: 4 (12 ounce) loaves

Ingredients

• 1 cup butter
• 6 (1 ounce) square semisweet chocolate
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup red candied cherries, cut up
• 1 cup green candied pineapple, wedged
• 3/4 cup walnut halves
• 3/4 cup pecan halves

Instructions

1. Melt butter and chocolate in a heavy saucepan over low heat, stirring often.
2. Remove from heat, and cool for about 15 minutes.
3. Stir in sugar.
4. Add eggs, one at a time, stirring well after each addition.
5. Add flour and salt, stirring until blended.
6. Stir in cherries and next 3 ingredients.
7. Spoon mixture into 4 greased and floured 5 3/4 x 3 1/4 x 2 inch loaf pans.
8. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks.
10. Seal cakes in heavy-duty plastic wrap, and refrigerate for 8 hours before cutting.