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Miniature Christmas Fruitcakes

Total Time

Prep: 25 min. + cooling Bake: 25 min./batch + cooling

Makes

about 5 dozen

I’ve found that people who normally won’t eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. —Libby Over, Phillipsburg, Ohio
Miniature Christmas Fruitcakes Recipe photo by Taste of Home

Ingredients

  • 1/2 cup light molasses
  • 1/4 cup water
  • 1 package (15 ounces) raisins
  • 1 pound candied fruit, chopped
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 3 large eggs, room temperature
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup whole milk
  • 1 cup chopped nuts

Directions

  1. In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
  2. Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
  3. Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts

1 miniature fruitcake: 84 calories, 2g fat (0 saturated fat), 9mg cholesterol, 18mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.

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