Bake 'n' Take Little Fruitcakes Recipe

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Bake 'n' Take Little Fruitcakes Recipe

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Even folks who don't like traditional fruitcake savor these muffin-size treats. I enjoy the recipe because it's so easy.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 package (16 ounces) pecan pieces
  • 1 package (16 ounces) pitted dates, coarsely chopped
  • 1-1/2 cups coarsley chopped dried apricots
  • 1 cup dried cranberries or cherries
  • 3/4 cup coarsley chopped dried plums
  • 3/4 cup coarsley chopped dried apples
  • 3/4 cup coarsley chopped dried peaches, nectarines or mixed fruit

Directions

In a large bowl, combine the flour, sugar, baking powder and salt; stir in eggs just until moistened. Fold in the remaining ingredients. Fill greased muffin cups. Bake at 325° for 20-25 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: About 2-1/2 dozen.
Originally published as Bake 'n' Take Little Fruitcakes in Country Woman Christmas Annual 2004, p24

Nutritional Facts

1 each: 196 calories, 9g fat (1g saturated fat), 21mg cholesterol, 62mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 3g protein.

  • 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs, lightly beaten
  • 1 package (16 ounces) pecan pieces
  • 1 package (16 ounces) pitted dates, coarsely chopped
  • 1-1/2 cups coarsley chopped dried apricots
  • 1 cup dried cranberries or cherries
  • 3/4 cup coarsley chopped dried plums
  • 3/4 cup coarsley chopped dried apples
  • 3/4 cup coarsley chopped dried peaches, nectarines or mixed fruit
  1. In a large bowl, combine the flour, sugar, baking powder and salt; stir in eggs just until moistened. Fold in the remaining ingredients. Fill greased muffin cups. Bake at 325° for 20-25 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: About 2-1/2 dozen.
Originally published as Bake 'n' Take Little Fruitcakes in Country Woman Christmas Annual 2004, p24

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