Chocolate Fruitcake

Name: Chocolate Fruitcake
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 8
Ingredients: 2 large eggs, lightly beaten; 1 jar (700 mL) mincemeat; 1 can (300 mL) Eagle Band® Low Fat Sweetened Condensed Milk Low Fat Sweetened Condensed Milk; 1 cup (250 mL) golden raisins; 1 cup (250 mL) chopped dried apricots; 1 cup (250 mL) chopped blanched whole almonds; Dry Ingredients:; 2 1/2 cups (625 mL) Robin Hood® All Purpose Flour; 1 tsp (5 mL) baking soda; Additions:; 4 squares (1 oz / 28 g each) semi-sweet or milk chocolate, chopped

Prep Time 15 mins

Cook Time 1 hr 15 mins

Serves 8

Difficulty N/A

Ingredients

2 large eggs, lightly beaten
1 jar (700 mL) mincemeat
1 can (300 mL) Eagle Band^® Low Fat Sweetened Condensed Milk
1 cup (250 mL) golden raisins
1 cup (250 mL) chopped dried apricots
1 cup (250 mL) chopped blanched whole almonds
Dry Ingredients:
2 1/2 cups (625 mL) Robin Hood® All Purpose Flour
1 tsp (5 mL) baking soda
Additions:
4 squares (1 oz / 28 g each) semi-sweet or milk chocolate, chopped

Low Fat Sweetened Condensed Milk

Directions

Step 1:

In large bowl, stir wet ingredients together.

Step 2:

In another bowl, combine dry ingredients. Stir into wet ingredients. Fold in chocolate.

Step 3:

Divide batter between two greased 9” x 5” (2 L) loaf pans or one 10” (25 cm) round Bundt pan.

Step 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.