Print Options

Back to Miniature Christmas Fruitcakes >

Include these items:

Select reviews >

Taste of Home Logo

Miniature Christmas Fruitcakes

 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, Ohio
72 ServingsPrep: 25 min. + cooling Bake: 25 min./batch + cooling


  • 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


  • 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

2 of 2

Miniature Christmas Fruitcakes (continued)

Directions (continued)

  • fruit mixture, mixing well. Fold in nuts.
  • Fill paper-lined miniature muffin cups almost full. Bake at 325°
  • for 22-24 minutes or until a toothpick inserted near the center
  • comes out clean. Cool for 5 minutes before removing from pans to
  • wire racks to cool completely. Store in airtight containers. Yield:
  • about 6 dozen.