Name: Bite-Size Fruitcakes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1/2 cup butter, softened -; 1 cup packed brown sugar -; 3 large eggs -; 2 cups all-purpose flour -; 1 teaspoon baking soda -; 1 cup 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 large egg, lightly beaten -; 1/2 cup evaporated milk -; 1/4 cup water -; Additional candied cherries, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Bite-Size Fruitcakes

1. 1/2 cup butter, softened -

2. 1 cup packed brown sugar -

3. 3 large eggs -

4. 2 cups all-purpose flour -

5. 1 teaspoon baking soda -

6. 1 cup sour cream -

7. 2 packages (8 ounces each) chopped dates -

8. 1 pound Brazil nuts, coarsely chopped -

9. 1 pound pecans, coarsely chopped -

10. 3/4 pound chopped candied pineapple -

11. 3/4 pound candied cherries, halved -

12. 1 cup raisins -

13. Glaze: -

14. 1 large egg, lightly beaten -

15. 1/2 cup evaporated milk -

16. 1/4 cup water -

17. Additional candied cherries, optional -

How to cook deliciously - Bite-Size Fruitcakes

1. Stage

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. Stage

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

3. Stage

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.