Miniature Fruitcakes Recipe

3 5 4
Miniature Fruitcakes Recipe
Miniature Fruitcakes Recipe photo by Taste of Home
Publisher Photo

Miniature Fruitcakes Recipe

Read Reviews
3 5 4
Publisher Photo
"I've been using this recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1 hour + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 cups chopped walnuts
  • 1 cup chopped dates
  • 3/4 cup chopped mixed candied fruit (about 4 ounces)
  • 2 eggs, separated
  • 1/2 teaspoon vanilla extract
  • Halved candied cherries

Directions

In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil.
Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.
Originally published as Miniature Fruitcakes in Taste of Home December/January 1999, p8

Nutritional Facts

1 each: 251 calories, 10g fat (1g saturated fat), 35mg cholesterol, 68mg sodium, 40g carbohydrate (32g sugars, 3g fiber), 5g protein.

  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 cups chopped walnuts
  • 1 cup chopped dates
  • 3/4 cup chopped mixed candied fruit (about 4 ounces)
  • 2 eggs, separated
  • 1/2 teaspoon vanilla extract
  • Halved candied cherries
  1. In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil.
  2. Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.
Originally published as Miniature Fruitcakes in Taste of Home December/January 1999, p8

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Reviews forMiniature Fruitcakes

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lucillej User ID: 3279521 63613
Reviewed Jun. 21, 2013

"These are delicious. I've made them several times. They are a little tricky removing from tins though."

MY REVIEW
alice4 User ID: 920515 63282
Reviewed Dec. 15, 2011

"I guess it was my own mistake though....I forgot to cover the pan with the tinfoil and they came out crispy all around....not sure what to do with them now without wasting all the good ingredients."

MY REVIEW
jjharvey User ID: 572701 69490
Reviewed Jan. 31, 2010

"Super good flavor and texture. I drizzled with orange juice - nice and moist."

MY REVIEW
teprice User ID: 4077652 31605
Reviewed Jan. 19, 2010

"Is something missing from recipe? made these and they were awful. no cake at all.

wasted money and time.cherries on top just
fell off."

MY REVIEW
CarmelN User ID: 1395071 24761
Reviewed Dec. 8, 2009

"I have not made these yet because I cannot come to term with the number of calories in each. Is it possible to lighten them up - 251 calories -wow!"

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