mini honey fruitcakes
(1 RATING)
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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prep time
1 Hr 30 Min
cook time
40 Min
method
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yield
1 dozen
Ingredients
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- - coarse salt
- 1 1/2 sticks unsalted butter
- 1/2 cup sugar
- 1/3 cup honey
- 1/4 cup apricot jam
- 2 large eggs
- 1 cup ricotta cheese or 3/4 cup whole milk
- 1 cup pecans or almonds, toasted and ground
- 1 cup coarsely chopped dried apricots (5 oz)
- 3/4 cup chopped dried cranberries or cherries or any dried fruit.
How To Make mini honey fruitcakes
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Step 1Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
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Step 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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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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