Bake 'n' Take Little Fruitcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 30 |
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Even folks who don't like traditional fruitcake savor these muffin-size treats. I enjoy the recipe because it's so easy. Ingredients:
3/4 cup king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 eggs, lightly beaten |
1 package (16 ounces) pecan pieces |
1 package (16 ounces) pitted dates, coarsely chopped |
1-1/2 cups coarsely chopped dried apricots |
1 cup dried cranberries or cherries |
3/4 cup chopped pitted dried plums |
3/4 cup coarsely chopped dried apples |
3/4 cup coarsely chopped dried peaches, nectarines or mixed fruit |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt; stir in eggs just until moistened. Fold in the remaining ingredients. Fill greased muffin cups.
2. Bake at 325° for 20-25 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container. Yield: about 2-1/2 dozen.
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