MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
Steps:
- In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
- In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
- Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
- Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
INDIVIDUAL FRUITCAKES
Something I only make during the holidays. Of course you must like fruitcake. The difference being that instead of making a huge cake these make just the right amount and can be frozen to enjoy whenever.
Provided by CoffeeB
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Combine the pecans, dates, cherries, and pineapple.
- Add the baking powder, salt, flour, and sugar.
- Mix well with hands.
- Beat eggs until foamy.
- Add to the mixture and mix well.
- Pack into small paper baking cups filling them full.
- Bake at 300 degrees Fahrenheit for 40 minutes.
Nutrition Facts : Calories 270.4, Fat 11.5, SaturatedFat 1.1, Cholesterol 21.1, Sodium 78.1, Carbohydrate 42.8, Fiber 3.2, Sugar 36.6, Protein 2.8
MINI CHRISTMAS CAKES
This recipe makes enough for 24 luxurious mini fruitcakes. They make a thoughtful Christmas gift for neighbors, work colleagues or teachers, or as part of a gift basket. You can decorate them differently by making one for each family member which makes it a lot more fun.
Provided by Ita
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time P12DT10h30m
Yield 24
Number Of Ingredients 22
Steps:
- Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember.
- Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins.
- Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins.
- Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases.
- Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating.
- Heat jam in the microwave for 10 seconds until warmed and brush onto each cake.
- Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight.
- Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 66.5 g, Cholesterol 46.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 57.9 mg, Sugar 41.5 g
MINI HONEY FRUITCAKES
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
- Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
- Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
- Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
- Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
Steps:
- 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 1 eggs 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 Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
WONDERFUL MINI FRUITCAKE
These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 5 mini loaf fruit cakes
Number Of Ingredients 16
Steps:
- Set oven to 325 degrees.
- Grease five 5" x 3" mini loaf pans.
- In a mixing bowl, cream butter and brown sugar.
- Add eggs one at a time, beating well after each addition.
- In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
- In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
- Stir in fruit and nut mixture, mix well.
- Spoon into prepared mini loaf pans (pans will be full).
- Bake at 325 degrees for 1 hour.
- Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
- Let stand 10 minutes before removing from the pans to wire racks.
- In a bowl, combine the glaze ingredients.
- With pastry brush, brush glaze over the warm loaves.
- Cool completely.
MINIATURE FRUITCAKES
"I've been using this recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- 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 in 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.
Nutrition Facts : Calories 251 calories, Fat 10g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
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