Taste of Home
Bite-Size Fruitcakes
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: about 10 dozen.
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
Ingredients
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1/2 cup butter, softened
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1 cup packed brown sugar
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3 large eggs
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup sour cream
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2 packages (8 ounces each) chopped dates
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1 pound Brazil nuts, coarsely chopped
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1 pound pecans, coarsely chopped
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3/4 pound chopped candied pineapple
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3/4 pound candied cherries, halved
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1 cup raisins
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GLAZE:
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1 large egg, lightly beaten
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1/2 cup evaporated milk
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1/4 cup water
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Additional candied cherries, optional
Directions
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1.
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.
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2.
Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
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3.
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.
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