Save on Pinterest

Bite-Size Fruitcakes

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
  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes
    about 10 dozen


  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup 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 large egg, lightly beaten
  • 1/2 cup evaporated milk
  • 1/4 cup water
  • Additional candied cherries, optional


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. 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 the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks.

Recommended Video