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
Academics have tracked the existence of recipes back into the far past, in truth as far back into history as the early Egyptians, and possibly even further. However, generally, these early cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created a few documents which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, main course and afters, a very modern way of dining. This early Roman chef recounts how the Roman chefs used a good variety of spices and herbs, including a few that will be familiar to modern cooks such as basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of interesting cookery books dating from the 1300s : a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these are not about the curry that we all know today, but rather recipes for the types of meals eaten by the nobility of the time. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices prompted an increase in manuscripts on food, the majority of which still exist in private collections. By the arrival of the twentieth century, cooking publications are increasing in popularity due to increased literacy, more free time and disposable income. |
We hope you enjoy this Chocolate Fruitcakes recipe.
