MINI FRUITCAKES
Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. -Lisa McDermith, Highland, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2.5 dozen
Number Of Ingredients 17
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.
Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
MINI HONEY FRUITCAKES
Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h30m
Yield Makes 1 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
- Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
- Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
- Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
- Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.
MINIATURE GOLDEN FRUITCAKES
These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h30m
Yield Makes 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g
MINIATURE CHRISTMAS FRUITCAKES
I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 5 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
WONDERFUL MINI FRUITCAKE
These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 5 mini loaf fruit cakes
Number Of Ingredients 16
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 HONEY FRUITCAKES
I found this in a Martha Stewart Living Magazine. There is also a Mixed Citrus Sauce to go with this fruit cake. This is not yo gramdma's dry old fruit cake!
Provided by ShelbyGail Allen
Categories Sweet Breads
Time 2h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
- 2. Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
- 3. Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
- 4. Meanwhile, make the honey glaze: Bring 1/2 cup honey to a boil in a saucepan, and cook for 3 minutes. Stir in 2T of lemon juice and pinch of salt.
- 5. Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. There is also a Mixed Citrus Sauce as well. Under sauces catagory. Either way scrumptous. This is make with honey so diabetics can have a very small amount of it.
MINI FRUITCAKE
Make and share this Mini Fruitcake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 25m
Yield 36 fruitcakes
Number Of Ingredients 8
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.
More about "mini honey fruitcakes recipes"
15 FAB FRUITCAKES THAT DON’T SUCK - BRIT + CO
From brit.co
MINI HONEY FRUITCAKES RECIPE | RECIPE | FRUITCAKE RECIPES, FRUIT …
From pinterest.co.uk
HONEY FRUIT CAKE | BEE MAID HONEY LTD.
From beemaid.com
MINI HONEY CAKES — CUPCAKEREE
From cupcakeree.com
MINI HONEY FRUITCAKES RECIPE | RECIPE | FRUIT CAKE, FRUITCAKE …
From pinterest.com
MINI HONEY FRUITCAKES
From mealplannerpro.com
BREAKFAST CHARCUTERIE BOARD IDEAS - IMMACULATE BITES
From africanbites.com
10+ EASY MEDITERRANEAN DIET SNACK RECIPES | EATINGWELL
From eatingwell.com
20 BEST PUFF PASTRY RECIPES - EASY WAYS TO USE PUFF PASTRY
From thepioneerwoman.com
CHILDREN'S DAY - FRUIT SALAD WITH ICE CREAM, GINGERBREAD …
From telegraphindia.com
BROWN BUTTER HONEY AND LEMON THYME CAKES | DONNA HAY
From donnahay.com.au
MINI FRUITCAKES | RICARDO
From ricardocuisine.com
MINI HONEY FRUITCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CAKE WITH FLOUR - 536 RECIPES, PAGE 12 | BONAPETI.COM
From bonapeti.com
MINI HONEY FRUITCAKES RECIPE | RECIPE | BREAD RECIPES SWEET, FRUIT …
From pinterest.ca
MIKE'S HOT HONEY GLAZED CARROTS | SUGAR & SOUL
From sugarandsoul.co
MINI HONEY FRUITCAKES | MARTHA STEWART - MASTERCOOK
From mastercook.com
MEAL TYPE ARCHIVES - PAGE 34 OF 56 - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
CHOCOLATE COVERED PEANUT BUTTER PRETZELS RECIPE - TABLESPOON.COM
From tablespoon.com
MINI FRUITCAKES
From buschslocal.com
NIGHT LIFE GOLD 6 MINI CHRISTMAS CRACKERS | WAITROSE & PARTNERS
From waitrose.com
MINI FRUITCAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love