Bite-Size Fruitcakes Recipe
Bite-Size Fruitcakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five. -Alma Stearns, Lansing, Michigan
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 packages (8 ounces each) chopped dates
  • 1 pound Brazil nuts, coarsely chopped
  • 1 pound pecans, coarsely chopped
  • 3/4 pound chopped candied pineapple
  • 3/4 pound candied cherries, halved
  • 1 cup raisins
  • GLAZE:
  • 1 egg, beaten
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • Additional candied cherries, optional

Directions

In a large bowl, cream the butter and sugar. Add eggs and mix well. Combine the flour and baking soda; add alternately to the creamed mixture with sour cream. Stir in the dates, nuts, pineapple, cherries and raisins.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
For glaze, combine egg, milk and water; mix well. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.
Originally published as Bite-Size Fruitcakes in Country Woman November/December 1997, p33

Nutritional Facts

2 each: 210 calories, 13g fat (3g saturated fat), 22mg cholesterol, 53mg sodium, 22g carbohydrate (16g sugars, 2g fiber), 3g protein.

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  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 2 packages (8 ounces each) chopped dates
  • 1 pound Brazil nuts, coarsely chopped
  • 1 pound pecans, coarsely chopped
  • 3/4 pound chopped candied pineapple
  • 3/4 pound candied cherries, halved
  • 1 cup raisins
  • GLAZE:
  • 1 egg, beaten
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • Additional candied cherries, optional
  1. In a large bowl, cream the butter and sugar. Add eggs and mix well. Combine the flour and baking soda; add alternately to the creamed mixture with sour cream. Stir in the dates, nuts, pineapple, cherries and raisins.
  2. Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
  3. For glaze, combine egg, milk and water; mix well. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.
Originally published as Bite-Size Fruitcakes in Country Woman November/December 1997, p33

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