Best Miniature Christmas Fruitcakes Recipes
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.
MINIATURE CHRISTMAS FRUITCAKES RECIPE
Meet the Cook: Even people who normally won't eat fruitcake enjoy these, I've found. We are retired (my husband and I have two grown daughters). I've been cooking for 50 years...and my mother, who's 83, thinks nothing of baking 8 dozen cinnamon rolls, custard pies and raisin bread all on the same day!?Libby Over, Phillipsburg, Ohio
Provided by @MakeItYours
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 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 near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
- Yield: about 6 dozen.
- Originally published as Miniature Christmas Fruitcakes in Country Woman
- November/December 1992, p33
- Add to Recipe Box
MINIATURE CHRISTMAS FRUITCAKES
My Grand mum was Irish Although she spent more years living in London with her English husband, my Grand Da, she didn't give up her Irish cooking or the telling of Irish Tales. She always made Barmbrack ( Irish fruit cake)for Halloween. But at Christmas time she would ship these lovely little fruitcakes to her grandchildren in...
Provided by Dee Tourville
Categories Cakes
Time 45m
Number Of Ingredients 16
Steps:
- 1. In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil.
- 2. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool.
- 3. In a mixing bowl cream butter and sugar. Add eggs one at a time, beating well after adding each egg.
- 4. Stir together dry ingredients; add to creamed mixture alternately with milk.
- 5. Stir in fruit mixture; mixing well. Fold in the nuts.
- 6. Spoon into paper lined miniature muffin cups, filling almost to the top.
- 7. Bake at 325 for 22-24 minutes or until cake test shows it is done.
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