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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 60 |
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Meet the Cook: Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five. -Alma Stearns, Lansing, Michigan Ingredients:
1/2 cup butter, softened |
1 cup packed brown sugar |
3 eggs |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 cup (8 ounces) sour cream |
2 packages (8 ounces each) chopped dates |
1 pound brazil nuts, coarsely chopped |
1 pound pecans, coarsely chopped |
3/4 pound chopped candied pineapple |
3/4 pound candied cherries, halved |
1 cup raisins |
glaze: |
1 egg, lightly beaten |
1/2 cup evaporated milk |
1/4 cup water |
additional candied cherries, optional |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
2. Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
3. For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks. Yield: about 10 dozen.
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