mini honey fruitcakes
(1 rating)
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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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(1 rating)
yield
1 dozen
prep time
1 Hr 30 Min
cook time
40 Min
Ingredients For mini honey fruitcakes
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1 3/4 call purpose flour
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2 tspbaking powder
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coarse salt
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1 1/2 stickunsalted butter
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1/2 csugar
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1/3 choney
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1/4 capricot jam
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2 lgeggs
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1 cricotta cheese or 3/4 cup whole milk
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1 cpecans or almonds, toasted and ground
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1 ccoarsely chopped dried apricots (5 oz)
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3/4 cchopped dried cranberries or cherries or any dried fruit.
How To Make mini honey fruitcakes
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1Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
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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.
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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