Miniature Christmas Fruitcakes
Country Woman
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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.