Mini Honey Fruitcakes Recipe

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Mini Honey Fruitcakes

ShelbyGail Allen

By
@spring

I found this in a Martha Stewart Living Magazine. There is also a Mixed Citrus Sauce to go with this fruit cake. This is not yo gramdma's dry old fruit cake!


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Serves:

1 dozen

Prep:

1 Hr 30 Min

Cook:

40 Min

Ingredients

1 3/4 c
all purpose flour
2 tsp
baking powder
coarse salt
1 1/2 stick
unsalted butter
1/2 c
sugar
1/3 c
honey
1/4 c
apricot jam
2 large
eggs
1 c
ricotta cheese or 3/4 cup whole milk
1 c
pecans or almonds, toasted and ground
1 c
coarsely chopped dried apricots (5 oz)
3/4 c
chopped dried cranberries or cherries or any dried fruit.

Directions Step-By-Step

1
Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
2
Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
3
Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
4
Meanwhile, make the honey glaze: Bring 1/2 cup honey to a boil in a saucepan, and cook for 3 minutes. Stir in 2T of lemon juice and pinch of salt.
5
Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. There is also a Mixed Citrus Sauce as well. Under sauces catagory. Either way scrumptous. This is make with honey so diabetics can have a very small amount of it.

About this Recipe

Course/Dish: Cakes, Sweet Breads
Other Tag: Quick & Easy