Quick Miniature Fruitcakes

Sharon Whitley

By
@aggiemom20002000

My family never liked fruit cake, but I adjusted this recipe as indicated in ingredients to a more "Texas Style." I also use large foil cups, as the minis just weren't enough since everyone loves them and they ate several. I have been making these since my daughter was young. She is now in her 30's, and still smiles to see mom made the traditional cakes. There is little batter between the fruit. They are good, and one of our family traditions.


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Rating:

Comments:

Serves:

Makes 24 mini sized cakes

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

24
miniature-sized fluted foil baking cups
1 lb
chopped candied fruits (i use only candied cherries)
3/4 c
golden raisins
1 c
broken walnuts ( i use pecans)
1 1/2 c
sifted all-purpose flour
1 tsp
double-acting baking powder
1/4 tsp
salt
1/4 tsp
each (ground) nutmeg, cloves,allspice, cinnamon, ginger
1/2 c
sugar
1/2 c
cooking oil
2
eggs, unbeaten
3 Tbsp
sherry or orange juice (i use orange juice.)

Directions Step-By-Step

1
Remove paper liners from foil cups and place cups on a baking sheet.
2
Put candied fruits, raisins, and nuts in a large bowl.

Add flour, baking powder, salt, and spices.
toss thoroughly to coat the fruit and nuts.
3
Add sugar, oil, eggs, and sherry or orange juice, and stir to blend well.

Spoon into the foil cups. Bake in preheated 275F oven for 1 hour. Cool, store in airtight container.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom