Mini Fruitcakes Recipe

Name: Mini Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Preheat over to 350u00b0. 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
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.

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 17 ingredients. The key ingredients include: 1/2 cup sherry, 6 tablespoons sugar, 2 tablespoons margarine, 3/4 cup all-purpose flour, and more.

Yes, Mini Fruitcakes 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 Fruitcakes

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