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
Total TimePrep: 40 min. + cooling Bake: 15 min.
- 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
- 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 Facts1 mini fruitcake: 93 calories, 2g fat (0 saturated fat), 6mg cholesterol, 53mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.
Originally published as Mini Fruitcakes in Taste of Home Christmas Annual 2018
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