Mini Fruit Cakes Recipe

Name: Mini Fruit Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. flour; 1 tsp. soda; 1/2 tsp. salt; 2 tsp. cinnamon; 1/2 tsp. allspice; 1/2 tsp. cloves; 1 c. margarine; 1 1/2 c. firmly packed brown sugar; 3 eggs; 1/2 c. buttermilk; 6 c. pecan halves; 1 lb. candied cherries; 2 c. chopped candied pineapple (some red and some green); 2 c. coarsely chopped dates

Servings: persons

3 c. flour
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1 c. margarine
1 1/2 c. firmly packed brown sugar
3 eggs
1/2 c. buttermilk
6 c. pecan halves
1 lb. candied cherries
2 c. chopped candied pineapple (some red and some green)
2 c. coarsely chopped dates

1
Cream margarine and sugar.
2
Add eggs one at a time, beating well after each addition.
3
Sift first 6 ingredients together and add the creamed mixture alternately with buttermilk.
4
Add remaining ingredients and mix thoroughly.
5
Drop by teaspoonful onto greased cookie sheet.
6
(I spooned batter into small paper bonbon size baking and party cups and placed cherry on top.)
7
Bake at 325u00b0 for 20 to 25 minutes.
8
While warm, sprinkle with sherry or brandy, if desired.
9
(I prefer them without the booze.)

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 3 c. flour, 1 tsp. soda, 1/2 tsp. salt, 2 tsp. cinnamon, and more.

Yes, Mini 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.

Mini Fruit Cakes

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