Mini Honey Fruitcakes Food
MINI FRUITCAKES
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
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2.5 dozen
Number Of Ingredients 17
Steps:
- 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., 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 : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
FRUITCAKE
Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches.
Provided by CCLady
Categories Dessert
Time 2h45m
Yield 8 mini cakes
Number Of Ingredients 16
Steps:
- Combine fruit, raisins and pecans in a bowl.
- Stir in 1 cup flour.
- Cream butter, sugar, spices and eggs until light.
- Combine remaining flour, salt and baking powder.
- Combine honey, vanilla, almond extract and brandy; blend well.
- Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
- Stir in fruit-nut mixture.
- Spoon into pans-batter should be too stiff to pour.
- Bake at 250º for two hours, until toothpick inserted in center comes out clean.
- While still hot, spoon 2 tablespoons of brandy over each cake.
- When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
Nutrition Facts : Calories 2173.9, Fat 91.2, SaturatedFat 34.3, Cholesterol 333.5, Sodium 812.9, Carbohydrate 323.4, Fiber 11.2, Sugar 253.4, Protein 20.7
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