Miniature Fruitcakes Recipe

Miniature Fruitcakes Recipe photo by Taste of Home

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"I've been using this recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."

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Miniature Fruitcakes Recipe

Prep: 10 min. Bake: 1 hour + cooling

Yield: 12 Servings

10 60 70

Ingredients

3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped dates
3/4 cup chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
1/2 teaspoon vanilla extract
Halved candied cherries

Directions

In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil.
Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 251 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 68 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Miniature Fruitcakes in Taste of Home December/January 1999, p8

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Miniature Fruitcakes

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Reviewed on Dec. 15, 2011 by alice4

I guess it was my own mistake though....I forgot to cover the pan with the tinfoil and they came out crispy all around....not sure what to do with them now without wasting all the good ingredients.

Reviewed on Jan. 31, 2010 by jjharvey

Super good flavor and texture. I drizzled with orange juice - nice and moist.