Miniature Fruitcakes Recipe

Name: Miniature Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 1/4 c. flour; 1/2 tsp. baking powder; 1/8 tsp. salt; 1 1/2 c. chopped walnuts; 1 c. chopped dates; 3/4 c. chopped mixed candied fruit; 2 eggs, separated; 1/2 tsp. vanilla; halved candied cherries

Servings: persons

3/4 c. sugar
1/4 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 1/2 c. chopped walnuts
1 c. chopped dates
3/4 c. chopped mixed candied fruit
2 eggs, separated
1/2 tsp. vanilla
halved candied cherries

1
In a bowl, combine the first seven ingredients.
2
Combine egg yolks and vanilla; stir into dry ingredients.
3
In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full.
4
Cover the muffin tin tightly with heavy-duty aluminum foil.
5
Bake at 275u00b0 for 1 hour.
6
Uncover; top each fruitcake with cherries.
7
Bake 5 minutes longer or until a toothpick inserted near the center comes out clean.
8
Cool for 5 minutes.
9
Run a knife around the edges of each cup; remove to a wire rack to cool completely.

891

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 c. sugar, 1/4 c. flour, 1/2 tsp. baking powder, 1/8 tsp. salt, and more.

Yes, Miniature 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.

Miniature Fruitcakes

How did you like this recipe?

Frequently Asked Questions