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Miniature Fruitcakes

 Miniature Fruitcakes
"I've been using this recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."
12 ServingsPrep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup King Arthur Unbleached 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,

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Miniature Fruitcakes (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 35 mg cholesterol, 68 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.