Chocolate Fruitcakes

1 cup butter or margarine
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

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 loaf pans. Bake at 350 degrees F for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks for 10 minutes; remove from pans, and cool on wire racks.

Seal cakes in heavy-duty plastic wrap, and refrigerate 8 hours before cutting.

Yields 4 (12-ounce) loaves.