Chocolate Fruitcakes Recipe
Yield: 4 LoavesRecipe by luhu.jp
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,
Directions:
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 from luhu.jp
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 from luhu.jp