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Bake 'n' Take Little Fruitcakes Recipe

Even folks who don't like traditional fruitcake savor these muffin-size treats. I enjoy the recipe because it's so easy.

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Bake 'n' Take Little Fruitcakes Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 30 Servings

15 20 35

Ingredients

3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs, lightly beaten
1 package (16 ounces) pecan pieces
1 package (16 ounces) pitted dates, coarsely chopped
1-1/2 cups coarsely chopped dried apricots
1 cup dried cranberries or cherries
3/4 cup chopped pitted dried plums
3/4 cup coarsely chopped dried apples
3/4 cup coarsely chopped dried peaches, nectarines or mixed fruit

Directions

In a large bowl, combine the flour, sugar, baking powder and salt; stir in eggs just until moistened. Fold in the remaining ingredients. Fill greased muffin cups.
Bake at 325° for 20-25 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 196 calories, 9 g fat (1 g saturated fat), 21 mg cholesterol, 62 mg sodium, 29 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Bake 'n' Take Little Fruitcakes in Country Woman Christmas Annual 2004, p24