|For dark dough|
|Firmly packed dark brown sugar||1 1⁄2 Cup (24 tbs)|
|Finely chopped nuts||1 Cup (16 tbs)|
|Semisweet chocolate pieces||6 Ounce, finely chopped (1 Package)|
|For light dough|
|Soft butter/Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sifted all-purpose flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Finely chopped raisins||3⁄4 Cup (12 tbs)|
|Chopped candied cherries||12|
To make dark dough: Cream butter; add sugar and eggs; beat until light.
Add sifted dry ingredients, nuts, chocolate; mix well.
To make light dough: Cream butter; add sugar, egg, and flavorings; beat until light.
Add sifted dry ingredients and remaining ingredients; mix well.
To combine: Pack half of dark dough into wax-paper-lined loaf pan (9x5x3 inches).
Add light dough, and pack firmly.
Pack in remaining dark dough and chill for at least 24 hours.
Turn out; cut into thirds lengthwise.
Cut crosswise into 1/4-inch slices.
Bake in preheated hot oven (400°F.) for about 10 minutes.