Mini-Fruitcakes

Makes 80
Bake 12 m

Ingredients

Directions

  1. 1 of 5 Preheat oven to 350 degrees F. Line miniature muffin tins with festive foil liners.***
  2. 2 of 5 Combine raisins and brandy in small saucepan. Simmer over low heat for 2 minutes. Remove from heat; let stand 15 minutes.
  3. 3 of 5 Combine flour, baking powder, cinnamon and salt in small bowl. Toss together apricots, figs, chocolate bits, hazelnuts and 2 tablespoons of flour mixture in medium-size bowl.
  4. 4 of 5 Beat together butter and brown sugar in large bowl until light and fluffy. Beat in eggs, one at a time, and vanilla and orange zest. On low speed, beat in flour mixture. Stir in raisins and brandy, and fruit-nut mixture. Fill each lined muffin tin with heaping teaspoon.
  5. 5 of 5 Bake in preheated 350 degrees F oven for 12 to 15 minutes or until golden brown. Remove cakes from tins; cool on wire racks.

Notes:

  1. 1 of 1 *Apricots and figs may be diced more easily using scissors. **To skin hazelnuts, place 2 cups of hazelnuts on preheated 350 oven; bake for 10 minutes. Let nuts cool. Rub nuts together with clean kitchen towel to remove skins. ***If you do not have miniature muffin tins, place the liners directly on cookie sheets and fill them. They will spread somewhat, but only a tiny bit.
Nutrition Information for Mini-Fruitcakes
Servings Per Recipe: 80
Per Serving:
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Printed from FamilyCircle.com 09/19/2018