Fast 'n Fabulous Chocolate Fruitcake

Submitted by Chef mariajane

"Enjoy this not-too-sweet version of fruitcake this holiday season. The secret is dried (not candied) fruit and of course Eagle Brand Milk."

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Serves: 8-10

ingredients

• WET INGREDIENTS

• 2 large eggs, lightly beaten
• 1 (700 ml) jar mincemeat
• 1 (300 ml) can sweetened condensed milk (Eagle Brand)
• 1 cup golden raisin
• 1 cup dried apricot, chopped
• 1 cup blanched whole almond, chopped

• DRY INGREDIENTS

• 2 1⁄2 cups all-purpose flour
• 1 teaspoon baking soda

• ADDITIONS

• 4 (1 ounce) semi-sweet chocolate baking squares or (1 ounce) milk chocolate, chopped

directions

1. In a large bowl, stir wet ingredients together.
2. In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.
3. Divide batter between two greased 9x5 loat pans or one 10-inch bundt pan.
4. Bake in preheated 300F oven for 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Removed from pans (pan) and cool completely.
5. VARIATION: For double chocolate fruitcake - Reduce all-purpose flour to 2 1/4 cups. Add 1/3 cup sifted unsweetened cocoa powder to dry inredients. Proceed as per recipe.