Miniature Christmas Fruitcakes
Total TimePrep: 25 min. + cooling Bake: 25 min./batch + cooling
Makesabout 6 dozen
- 1/2 cup light molasses
- 1/4 cup water
- 1 package (15 ounces) raisins
- 1 pound candied fruit, chopped
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2/3 cup sugar
- 3 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 cup whole milk
- 1 cup chopped nuts
- In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
- Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
- Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Nutrition Facts1 miniature fruitcake: 162 calories, 5g fat (2g saturated fat), 25mg cholesterol, 55mg sodium, 29g carbohydrate (22g sugars, 2g fiber), 2g protein.
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Dec 19, 2015
Great, easy and taste like English plum pudding. AllI need is the English custard or hard sauce. Excellent!
Dec 4, 2010
These are so easy. Every year I make them for 2 of my sons and they look forward to this treat. The nice thing about the miniatures is that they are about 2 bites each.