CHOCOLATE CHIP FRUITCAKE 
  
  
1 ½ cups blanched slivered almonds 
1 ½ cups candied cherries, halved 
¼ cup sherry 
2 packages (10 oz. each) chocolate chip cookie mix 
1 cup sifted flour 
¼ cup sugar 
1 tsp. mace 
¼ tsp. salt 
3 large eggs, beaten 
1/3 cup butter or margarine, melted 
¼ cup milk 
1 tsp. vanilla extract 
½ tsp. almond extract 
  
  
Spread almonds in a large baking pan.  

Toast lightly in 300 degree oven, 8 
to 10 minutes.  

Cool.  

Combine cherries and sherry and let 
stand while preparing pan and better.  

Line a tube pan (9 inches diameter, 
3 ¼ inches deep) with brown paper; 
grease paper.  

Stir cookie mix, flour, sugar, mace and 
salt together.  

Add eggs, butter, milk and the extracts.  

Mix well by hand.  

Stir in almonds and undrained cherries.  

Turn into prepared pan and spread batter 
level.  

Bake below oven center at 300 degrees FR 1 
½ to 1 ¾ hours or until cake tests done.  

Cool in pan. 

Makes 1 cake (9-inch), about 3 lbs. 

Serving size: 1 ounce  
Calories  233  
Cholesterol 34 mg  
Fat 13 g  
Fiber 1 g  
Saturated   4.1 g  
Calcium   45 mg  
Monounsaturated  6.4 g  
Magnesium   31 mg  
Polyunsaturated  1.6 g  
Sodium   108 mg  
Carb  27 g  
Potassium  132 mg  
Protein  4 g  
Vitamin E  1.8 mg*  

Weight Watchers Points   6  


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