Mini Honey Fruitcakes
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- 1 3/4 c
- all purpose flour
- 2 tsp
- baking powder
- coarse salt
- 1 1/2 stick
- unsalted butter
- 1/2 c
- 1/3 c
- 1/4 c
- apricot jam
- 2 large
- 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.
1Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
2Beat 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.
3Press 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.
4Meanwhile, 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.
5Brush 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.