1 c  Butter or margarine
6    Squares semisweet chocolate
- (1-oz. each)
1 1/4 c  Sugar
3 lg Eggs
1 c  All-purpose flour
1/4 ts Salt
1 c  Red candied cherries, cut in
- half
1 c  Green candied pineapple,
- cut into 1/2" wedges
3/4 c  Walnut halves
3/4 c  Pecan halves

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.