MINI FRUIT CAKES RECIPES

Name: Miniature Christmas Fruitcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: about 5 dozen.
Ingredients: 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, room temperature; 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

MINIATURE CHRISTMAS FRUITCAKES RECIPE: HOW TO MAKE IT

Miniature Christmas Fruitcakes Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield about 5 dozen.

Number Of Ingredients 16

Ingredients

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, room temperature
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

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, FatContent 2g fat (0 saturated fat), CholesterolContent 9mg cholesterol, SodiumContent 18mg sodium, CarbohydrateContent 18g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

MINI FRUITCAKES RECIPE: HOW TO MAKE IT

Mini Fruitcakes Recipe: How to Make It image

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

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 2.5 dozen

Number Of Ingredients 17

Ingredients

1/2 cup sherry
6 tablespoons sugar
2 tablespoons margarine
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 large egg
1/4 teaspoon vanilla extract
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dates
1/2 cup finely chopped green candied cherries
1/2 cup finely chopped red candied cherries
3/4 cup finely chopped candied pineapple
1/4 cup raisins
1/4 cup golden raisins
1/2 cup finely chopped walnuts

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, FatContent 2g fat (0 saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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