This post was contributed by a community member. The views expressed here are the author's own.

Health & Fitness

Mini Fruitcake Jewels

Need fruitcake fix and don't have a lot of time, here is your answer.

“A Piece of Cake”

By Pat O’Keefe

 

Find out what's happening in Riverheadwith free, real-time updates from Patch.

Holiday fruitcake, much has been said! 
You either love it or hate it.  I
know if you try this recipe you will be surprised how different and tasty a
fruitcake can be.  I like to bake these
in holiday paper-lined mini muffin pans. 
I top each individual fruitcake with a candied red/green cherry.  If you do not have mini muffin pans you may
bake these spooned out like a cookie. 
The dried fruits are marinated in brandy before the baking process.  The alcohol bakes off but you may substitute
apple juice or white cranberry juice for the brandy if necessary.  These fruitcakes can be made in advance and
freeze beautifully.

 

Find out what's happening in Riverheadwith free, real-time updates from Patch.

Mini Fruitcake Jewels

 

1-16
ounce plastic container of Fruit Cake Mix (about 2 1/4 cups)

1-cup
raisins

1/2-cup
brandy

2-eggs

1/2-cup
packed light brown sugar

1/3-cup
butter, melted

1/2-teaspoon
baking soda

1-teaspoon
cinnamon

1/2-teaspoon
ground cloves

1-teaspoon
real vanilla extract

1-teaspoon
salt

1-1/2-cup
flour

1-cup
chopped nuts (walnuts, pecans, hazelnuts)

 

1-8
ounce container of candied whole red/green cherries OR whole nuts to top mini
fruitcakes

 

Place
the dried fruit, raisins and brandy in a plastic bag.  Remover the air from the bag so all the fruit
is in the liquid.  Soak for at least 12
hours or overnight.  In a medium-sized
bowl beat the eggs with the sugar; blend in the butter, soda, spices and
vanilla.  Gently stir in the flour, nuts
and the brandied fruit with the soaking liquid. 
Fill the paper-lined mini muffin tins almost to the top with the batter
and top with half of a candied cherry or whole nut.  Bake at 375° for 12-15 minutes.  Makes about 72 mini fruitcakes.  If you bake these as a cookie, drop by
rounded teaspoonfuls onto cookie sheet, top with cherry or nut and bake until
firm and lightly browned about 12-15 minutes.

 

I
will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an
extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will
do my best to help, just email me. ENJOY!

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?