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 Nellie’s Free Range 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.
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.
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