Bite-Size Fruit Cakes Recipe

Name: Bite-Size Fruit Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. corn oil; 1/2 c. sugar; 2 eggs; 1 tsp. vanilla; 3/4 tsp. baking soda; 1/2 tsp. salt; 1 1/2 c. unsifted flour; 1 c. mincemeat; 1 c. chopped pecans; 1 c. diced fruit mix; 1/3 c. diced dates; candied cherry halves; candied pineapple, pecan halves

Servings: persons

1/3 c. corn oil
1/2 c. sugar
2 eggs
1 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. unsifted flour
1 c. mincemeat
1 c. chopped pecans
1 c. diced fruit mix
1/3 c. diced dates
candied cherry halves
candied pineapple, pecan halves

1
Beat
2
oil
3
and
4
sugar
5
together.
6
Beat in eggs one at a time. Add vanilla.
7
Add soda, salt and flour, Mix well.
8
Stir in
9
fruit mixture.
10
Spoon batter into well greased muffin pans using
11
paper cups
12
if desired.
13
Fill about 3/4 full.
14
Press a candied pineapple, cherry, and pecan half into center of each. Bake
15
in preheated
16
300u00b0
17
oven
18
for
19
30 minutes or until cake springs back at touch of a finger.

951

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 c. corn oil, 1/2 c. sugar, 2 eggs, 1 tsp. vanilla, and more.

Yes, Bite-Size Fruit Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bite-Size Fruit Cakes

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