Miniature Christmas Fruitcakes
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, Ohio72 ServingsPrep: 25 min. + cooling Bake: 25 min./batch + cooling
Ingredients
- 1/2 cup light molasses
- 1/4 cup water
- 1 package (15 ounces) raisins
- 1 pound candied fruit, chopped
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 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 small saucepan, combine molasses and water; add raisins. Bring
- to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir
- in candied fruit and vanilla. Cool.
- Meanwhile, in a large bowl, cream butter and sugar until light and
- fluffy. Add eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda and spices; add to the creamed
- mixture alternately with milk, beating well after each addition. Add