Noel Fruitcake Miniatures

These delicious minis are just like the big thing.
  • Yields 30 miniature cakes
  • Details

    INGREDIENTS

    • 1 package (15 ounces) California raisins
    • 1 package (15 ounces) California golden raisins
    • 1/2 cup bourbon or rum
    • 3/4 cup whole candied cherries
    • 2 cups mixed citron or candied fruits
    • 2/3 cup coconut syrup or light molasses
    • 2 cups pecan halves
    • 2 cups walnut halves
    • 1 cup butter or margarine
    • 2 cups firmly packed brown sugar
    • 4 eggs, well beaten
    • 2 cups sifted flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon cloves

    PROCEDURE

    Combine raisins and bourbon in small saucepan and heat on low for about 5 minutes. Remove from heat and stir in remaining fruits, syrup and nuts. In bowl, beat butter and brown sugar until light. Add eggs; beat well. Stir in fruit-nut mixture. Add flour sifted with soda and spices. Mix well. Spoon 1/3 cup into each of 30 buttered 3-inch foil baking cups or paper-lined muffin tins. Bake on middle shelf of oven above a shallow pan of water at 300°F about 1 1/2 hours.

    Nutrition Facts Per Serving

    Calories 410 (35% from fat); Total Fat 16g (sat 5g, mono 6g, poly 5g, trans 0g ); Cholesterol 45mg; Protein 4g; Carbohydrate 63g; (Dietary Fiber 3g; Sugars 50g; ); Iron 2mg; Sodium 150mg; Calcium 64mg; Potassium 436mg

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