Chocolate Sour Cream Fruitcake

For a twist on traditional fruit cake recipes made with spice-scented batter, this try this easy fruit cake recipe that merges the classic holiday baked good with a chocolate dessert recipe.

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3.0 by 3 people

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  • Makes: 20 servings
  • Prep: 30 mins
  • Bake: 1 hr 300°F
  • Cool: 10 mins

Chocolate Sour Cream Fruitcake

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3.0 by 3 people

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Directions

  1. Preheat oven to 300 degrees F. Grease a 10-inch fluted tube pan; set aside.
  2. In a large bowl stir together eggs, milk, granulated sugar, sour cream, vanilla, and melted butter; set aside. In a medium bowl stir together flour, cocoa powder, baking soda, salt, and cloves. Add to egg mixture; stir to combine. Stir in nuts and fruit. Spoon into the prepared pan, spreading evenly.
  3. Bake about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on rack. Wrap cake tightly with plastic wrap; refrigerate for up to 1 week before serving. Let stand at room temperature for 1 hour before serving. Sprinkle with powdered sugar before serving.
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Nutrition Facts (Chocolate Sour Cream Fruitcake)

  • Per serving:
  • 336 kcal ,
  • 12 g fat
  • (4 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 34 mg chol. ,
  • 227 mg sodium ,
  • 54 g carb. ,
  • 2 g fiber ,
  • 29 g sugar ,
  • 5 g pro.
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