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Chocolate Fruitcake

  • Makes: 8 -10 portions, each cake  
  • Preparation Time: 15 minutes plus baking time 


2 large eggs, lightly beaten

1 jar700 ml mincemeat

1 can300 ml Eagle Band® Low Fat Sweetened Condensed Milk

1 cup250 ml golden raisins

1 cup250 ml chopped dried apricots

1 cup250 ml chopped blanched whole almonds

Dry Ingredients

2 1/2 cups625 ml Robin Hood® All Purpose Flour

1 tsp5 ml baking soda


4 squares (1 oz/28 g each) semi-sweet or milk chocolate, chopped


  1 In 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 9” x 5” (2 L) loaf pans or one 10” (25 cm) round Bundt pan.

  4 Bake in a preheated 300ºF (150ºC) oven for 70-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans and cool completely on wire rack.

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