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.
Servings: 4 loaves
Chocolate Fruitcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert; Fruit
The History of Recipes
It is quite possible to follow the history of recipes far back into the distant past, at least as far into history as the early Egyptians, and possibly even further. However, sadly, these early recipes were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius also describes how the Roman cooks used many aromatic flavors, including some that we all recognise like basil, rue and dill. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas created a torrent in books on cooking, many of which are now in private libraries. For the centuries that followed, the powerful families of the West strove to serve up the most exotic banquets, and because of this chefs and their collection of recipes were greatly in demand. However, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, recipe books are greatly in demand mostly due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Chocolate Fruitcakes recipe.
