Name: Miniature Fruitcakes
Yield: 4 servings
Ingredients: 3/4 cup sugar; 1/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1-1/2 cups chopped walnuts; 1 cup chopped dates; 3/4 cup chopped mixed candied fruit (about 4 ounces); 2 eggs,; 1/2 teaspoon vanilla extract; Halved candied cherries

Servings: 4 persons

3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped dates
3/4 cup chopped mixed candied fruit (about 4 ounces)
2 eggs,
1/2 teaspoon vanilla extract
Halved candied cherries

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

No nutritional information available.

No additional tips available.

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

Miniature Fruitcakes

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