Miniature Christmas Fruitcakes Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 162
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 25 mg
  • Sodium:
  • 55 mg
  • Carbohydrate:
  • 29 g
  • Fiber:
  • 2 g
  • Protein:
  • 2 g


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Miniature Christmas Fruitcakes

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Meet the Cook: Even people who normally won't eat fruitcake enjoy these, I've found. We are retired (my husband and I have two grown daughters). I've been cooking for 50 years...and my mother, who's 83, thinks nothing of baking 8 dozen cinnamon rolls, custard pies and raisin bread all on the same day! -Libby Over, Phillipsburg, Ohio

SERVINGS: 36

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 25 min. + cooling Bake: 25 min./batch + cooling

Ingredients:

  • 1/2 cup light molasses
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 package (15 ounces) raisins
  • 1 pound candied fruit, chopped
  • 1/2 cup butter or margarine
  • 2/3 cup sugar
  • 3 eggs
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup milk
  • 1 cup chopped nuts

Directions:

In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool.
    Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts. Spoon into paper-lined miniature muffin tins, filling almost to the top. Bake at 325° for 22-24 minutes or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.


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