Mini Fruitcake Recipes

MINI FRUITCAKE

Steps:

• Preheat oven to 300 degrees.
• Place cupcake liners in muffin pans.
• In a large bowl mix all ingredients together, except candied cherries.
• Mix thoroughly.
• Using a spoon fill each liner 2/3 full with batter.
• Top with a cherry half.
• Bake for 20-25 minutes.

WONDERFUL MINI FRUITCAKE

Steps:

• Set oven to 325 degrees.
• Grease five 5" x 3" mini loaf pans.
• In a mixing bowl, cream butter and brown sugar.
• Add eggs one at a time, beating well after each addition.
• In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
• In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
• Stir in fruit and nut mixture, mix well.
• Spoon into prepared mini loaf pans (pans will be full).
• Bake at 325 degrees for 1 hour.
• Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
• Let stand 10 minutes before removing from the pans to wire racks.
• In a bowl, combine the glaze ingredients.
• With pastry brush, brush glaze over the warm loaves.
• Cool completely.

MINI FRUITCAKES

Steps:

• Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

BITE-SIZE FRUITCAKES

Steps:

• 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. , Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set. , 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.

HOLIDAY FRUITCAKE

Steps:

• Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.

MINIATURE CHRISTMAS FRUITCAKES

Steps:

• 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., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs 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., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.