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Recipe : Entry # 7206
Jane Smith
Recipe Title
Chocolate Fruitcake
Recipe Theme
Joe Wheeler EMC
1 cup butter
6 1 oz semisweet chocolate squares
11/4 cups sugar
3 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1 cup red candied cherries (cut in half)
1 cup either green or red candied pineapple, cut in 1/2 inch wedges
3/4 cup English walnut halves
3/4 cup pecan halves
Red candied cherries for garnish
Melt butter and chocolate in heavy saucepan over low heat, stirring often. Remove from heat and cool 15 minutes. Stir in sugar. Add eggs one at a time, stirring well after each egg. Add flour and salt, stirring until blended. Stir in cherries, pineapple and nuts. Spoon mixture into greased and floured 53/4 x 31/4 x 2-inch loaf pans. Bake at 350 degrees for 35 minutes or until toothpick 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 plastic wrap; refrigerate 8 hours before cutting. Yield: 4 (12-ounce) loaves. Note: Easier to slice if stored in refrigerator, but freezes well.