Name: Mini Fruitcakes
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1/2 cup sherry -; 6 tablespoons sugar -; 2 tablespoons margarine -; 3/4 cup all-purpose flour -; 1/2 teaspoon baking powder -; 1/4 teaspoon baking soda -; 1/4 teaspoon ground cinnamon -; 1 large egg -; 1/4 teaspoon vanilla extract -; 1/2 cup finely chopped dried apricots -; 1/2 cup finely chopped dates -; 1/2 cup finely chopped green candied cherries -; 1/2 cup finely chopped red candied cherries -; 3/4 cup finely chopped candied pineapple -; 1/4 cup raisins -; 1/4 cup golden raisins -; 1/2 cup finely chopped walnuts -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Mini Fruitcakes

1. 1/2 cup sherry -

2. 6 tablespoons sugar -

3. 2 tablespoons margarine -

4. 3/4 cup all-purpose flour -

5. 1/2 teaspoon baking powder -

6. 1/4 teaspoon baking soda -

7. 1/4 teaspoon ground cinnamon -

8. 1 large egg -

9. 1/4 teaspoon vanilla extract -

10. 1/2 cup finely chopped dried apricots -

11. 1/2 cup finely chopped dates -

12. 1/2 cup finely chopped green candied cherries -

13. 1/2 cup finely chopped red candied cherries -

14. 3/4 cup finely chopped candied pineapple -

15. 1/4 cup raisins -

16. 1/4 cup golden raisins -

17. 1/2 cup finely chopped walnuts -

How to cook deliciously - Mini Fruitcakes

1. Stage

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.

2. Stage

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.