Mini Fruitcakes
Fruitcake always looked so festive 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.
Fruitcake always looked so festive 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.
- 1 large egg
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 2 tablespoons margarine
- 1/4 cup raisins
- 1/4 teaspoon baking soda
- 6 tablespoons sugar
- 1/4 cup golden raisins
- 1/2 cup finely chopped walnuts
- 1/2 cup sherry
- 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
- Carbohydrate 65.6662907393174 g
- Cholesterol 134.058333332008 mg
- Fat 60.6522093909632 g
- Fiber 5.4766599390586 g
- Protein 15.2906193473844 g
- Saturated Fat 17.2107246740696 g
- Serving Size 1 1 dozen (255g)
- Sodium 9139.05321778129 mg
- Sugar 60.1896308002588 g
- Trans Fat 3.62491880280955 g
- Calories 885 calories
Step-by-step
- Preheat oven to 350 degrees.
- 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.
Mini Fruitcakes: A Festive Treat for Friends and Family
The holidays are a time of giving, and for me, that means baking! I love the festive atmosphere that baking brings, and the joy of sharing my treats with loved ones. This year, I wanted to create something special, something that captured that holiday spirit without relying on ingredients I wasn't crazy about. For years I've admired fruitcakes, but always shied away because of that stubborn, chewy candied citron. It just wasn’t my thing. So, I decided to take matters into my own hands and create my own version – mini fruitcakes, packed with delicious dried fruits, nuts, and just the right amount of spice.
My mini fruitcakes are a delightful departure from traditional fruitcakes. They are incredibly moist and flavorful, bursting with the sweetness of dried apricots, dates, and cherries, and the satisfying crunch of walnuts. The subtle hint of cinnamon adds a warm, comforting spice that perfectly complements the other flavors. I use a blend of golden and regular raisins to add a bit of textural complexity. Unlike their larger, denser counterparts, these are perfectly portioned for sharing or enjoying a small, sweet treat without overindulging. I love placing them in charming Christmas-themed petit four cups; it adds an extra touch of festivity, making them even more delightful to give and receive. The fact that they freeze wonderfully is a huge bonus too, allowing me to enjoy the delicious flavors long after the holiday season ends!
One of my favorite things about this recipe is its versatility. Feel free to experiment with different types of dried fruits and nuts according to your preferences and what's available. Maybe you prefer pecans instead of walnuts, or you want to add some chopped crystallized ginger for an extra kick. The possibilities are endless! The beauty of baking is that it allows for creativity and personalization, and these mini fruitcakes are no exception. You can easily adjust the amount of sugar depending on how sweet you prefer your treat. For a richer flavor, you could substitute some of the sherry with brandy or rum – just be mindful of the alcohol content if you're gifting these to those who may be sensitive to such things.
Beyond the taste, these mini fruitcakes are incredibly convenient. The small size makes them perfect for gift-giving, whether it's for neighbors, friends, teachers, or colleagues. Imagine the delight on their faces when they receive a beautifully presented box of these miniature delights. I usually make a large batch, offering them alongside my other baked goods during the holiday season. It's such a simple gesture but one that always seems to bring smiles. And the best part is, they store perfectly in the freezer in an airtight container! When ready to enjoy, simply thaw them to room temperature, and they'll taste as if they were just freshly baked – soft, moist, and bursting with flavor.
These mini fruitcakes are more than just a recipe; they are a symbol of my holiday spirit, a reflection of my love for baking, and a tangible expression of my gratitude for the people in my life. I encourage you to try this recipe and share the festive joy with those you cherish most. Happy baking, and happy holidays!
