Small Fruit Cakes Recipe

Name: Small Fruit Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. (2 sticks) butter (no substitute); 1 c. sugar; 5 eggs; 2 c. flour; 1 1/2 tsp. baking powder; 1 tsp. salt; 1/2 c. unsweetened pineapple juice; 1/2 lb. mixed red and green candied cherries (for topping); 2 c. white raisins; 2 lb. mixed candied fruit; 2 c. pecans, chopped; 1 1/2 tsp. light rum or 1 tsp. rum extract; 2 c. finely shredded packaged coconut

Servings: persons

1 c. (2 sticks) butter (no substitute)
1 c. sugar
5 eggs
2 c. flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. unsweetened pineapple juice
1/2 lb. mixed red and green candied cherries (for topping)
2 c. white raisins
2 lb. mixed candied fruit
2 c. pecans, chopped
1 1/2 tsp. light rum or 1 tsp. rum extract
2 c. finely shredded packaged coconut

1
Cream butter until soft.
2
Cream butter and sugar until light and fluffy.
3
Add eggs, one at a time, mixing well after each.
4
Put fruit, nuts, raisins and coconut in large bowl; dust with 1/2 cup of the flour.
5
Sift remaining flour with baking powder and salt; add alternately to butter-sugar-egg mix with pineapple juice. Begin and end with flour.
6
Add floured fruits, nuts and rum; stir only until well blended.
7
Grease and flour pans or use paper cups 2/3 full.
8
Top with half cherry and press down.
9
Bake at 300u00b0 for 20 to 30 minutes.

2124

kcal

Calories

149

Fat

175

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 c. (2 sticks) butter (no substitute), 1 c. sugar, 5 eggs, 2 c. flour, and more.

Yes, Small 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.

Small Fruit Cakes

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