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Bake ‘n’ Take Little Fruitcakes

Even folks who don't like traditional fruitcake savor these muffin-size treats. I enjoy the recipe because it's so easy.
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    about 2-1/2 dozen


  • 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 coarsely chopped dried apricots
  • 1 cup dried cranberries or cherries
  • 3/4 cup chopped pitted dried plums (prunes)
  • 3/4 cup coarsely chopped dried apples
  • 3/4 cup coarsely chopped dried peaches, nectarines or mixed fruit


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

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