Miniature Christmas Fruitcakes Recipe

4.5 2 7
Miniature Christmas Fruitcakes Recipe
Miniature Christmas Fruitcakes Recipe photo by Taste of Home
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Miniature Christmas Fruitcakes Recipe

Read Reviews
4.5 2 7
Publisher Photo
I’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio
MAKES:
72 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 25 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Miniature Christmas Fruitcakes in Country Woman November/December 1992, p33

Nutritional Facts

1 miniature fruitcake: 162 calories, 5g fat (2g saturated fat), 25mg cholesterol, 55mg sodium, 29g carbohydrate (22g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
  2. 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 fruit mixture, mixing well. Fold in nuts.
  3. 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.
Originally published as Miniature Christmas Fruitcakes in Country Woman November/December 1992, p33

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Reviews forMiniature Christmas Fruitcakes

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MY REVIEW
jamjarblessings User ID: 8668929 239788
Reviewed Dec. 19, 2015

"Great, easy and taste like English plum pudding. All

I need is the English custard or hard sauce. Excellent!"

MY REVIEW
Hawkeye38 User ID: 3282605 5175
Reviewed Dec. 4, 2010

"These are so easy. Every year I make them for 2 of my sons and they look forward to this treat. The nice thing about the miniatures is that they are about 2 bites each."

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