MINI FRUITCAKES

Mini Fruitcakes 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

Time 55m

Yield 2.5 dozen

Number Of Ingredients 17

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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, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.