Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. —Lisa McDermith, Highland, California
Mini Fruitcakes
Mini Fruitcakes
Prep Time
40 min
Cook Time
15 min
Yield
2.5 dozen
Ingredients
- 1/2 cup sherry
- 6 tablespoons sugar
- 2 tablespoons margarine
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1/2 cup finely chopped dried apricots
- 1/2 cup finely chopped dates
- 1/2 cup finely chopped green candied cherries
- 1/2 cup finely chopped red candied cherries
- 3/4 cup finely chopped candied pineapple
- 1/4 cup raisins
- 1/4 cup golden raisins
- 1/2 cup finely chopped walnuts
Directions
- Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened.
- In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.
Nutrition Facts
1 mini fruitcake: 93 calories, 2g fat (0 saturated fat), 6mg cholesterol, 53mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.
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