Taste of Home
Mini Fruitcakes
TOTAL TIME: Prep: 40 min. + cooling Bake: 15 min.
YIELD: 2.5 dozen
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
Ingredients
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1/2 cup sherry
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6 tablespoons sugar
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2 tablespoons margarine
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3/4 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground cinnamon
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1 large egg
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1/4 teaspoon vanilla extract
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1/2 cup finely chopped dried apricots
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1/2 cup finely chopped dates
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1/2 cup finely chopped green candied cherries
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1/2 cup finely chopped red candied cherries
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3/4 cup finely chopped candied pineapple
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1/4 cup raisins
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1/4 cup golden raisins
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1/2 cup finely chopped walnuts
Directions
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1.
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.
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2.
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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