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Chocolate Fruitcakes

Ingredients
 

1 cup butter or margarine
6 each squares semisweet chocolate (1-oz., each)
1 1/4 cup sugar
3 large eggs
1 cup all-purpose flour
1/4 tsp salt
1 cup red candied cherries, cut in half
1 cup green candied pineapple, cut into, 1/2 wedges
3/4 cup walnut halves
3/4 cup pecan halves




 
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Preparation
 
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.

 

 
Servings: 4

 

 

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