Bite-Size Fruitcakes Recipe

Bite-Size Fruitcakes Recipe photo by Taste of Home

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Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five. -Alma Stearns, Lansing, Michigan

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Bite-Size Fruitcakes Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 60 Servings

15 50 65

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (8 ounces) sour cream
2 packages (8 ounces each) chopped dates
1 pound Brazil nuts, coarsely chopped
1 pound pecans, coarsely chopped
3/4 pound chopped candied pineapple
3/4 pound candied cherries, halved
1 cup raisins
GLAZE:
1 egg, lightly beaten
1/2 cup evaporated milk
1/4 cup water
Additional candied cherries, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.

Quicker: Bake 'n' Take Little Fruitcakes

Nutritional Facts 1 serving (2 each) equals 210 calories, 13 g fat (3 g saturated fat), 22 mg cholesterol, 53 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Bite-Size Fruitcakes in Country Woman November/December 1997, p33