Fast 'n Fabulous Chocolate Fruitcake

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
Serves:
Units:

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 12 cups all-purpose flour
  • 1 teaspoon baking soda
  • ADDITIONS

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

directions

  • In a large bowl, stir wet ingredients together.
  • In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.
  • Divide batter between two greased 9x5 loat pans or one 10-inch bundt pan.
  • 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.
  • 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.
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RECIPE MADE WITH LOVE BY

@Chef mariajane
Contributor
@Chef mariajane
Contributor
"Enjoy this not-too-sweet version of fruitcake this holiday season. The secret is dried (not candied) fruit and of course Eagle Brand Milk."
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  1. 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.
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