Miniature Christmas Fruitcakes |
|
 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 72 |
|
Meet the Cook: Even people who normally won't eat fruitcake enjoy these, I've found. We are retired (my husband and I have two grown daughters). I've been cooking for 50 years...and my mother, who's 83, thinks nothing of baking 8 dozen cinnamon rolls, custard pies and raisin bread all on the same day!Libby Over, Phillipsburg, Ohio Ingredients:
1/2 cup light molasses |
1/4 cup water |
1 package (15 ounces) raisins |
1 pound candied fruit, chopped |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
2/3 cup sugar |
3 eggs |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 cup milk |
1 cup chopped nuts |
Directions:
1. In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
3. Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers. Yield: about 6 dozen.
|
|