Miniature Fruit Cake Recipe
This dreamy Miniature Fruitcakes is the best I have ever tasted! No other ingredient will make Miniature Fruitcakes taste so awesome than Fruits. Miniature Fruitcakes served as Dessert is the best food to pep me up. My family loves Miniature Fruitcakes. So will yours!
Ingredients
1 1/2 cups all-purpose flour
1/3 cup packed light-brown sugar
1/3 cup light corn syrup
6 tablespoons butter or margarine (3/4 stick), softened
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 eggs
3 8-ounce containers mixed candied fruit
1 4-ounce can slivered blanched almonds
1 3-ounce can pecans coarsely chopped
Directions
1. Place forty-eight 3/4" by 1" miniature foil baking cups in jelly-roll pan or on cookie sheet.or grease and flour forty-eight 1 3/4" by 1" muffin-pan cups. Set aside.
2. Preheat oven to 300°F. In large bowl, with mixer at low speed, beat flour, light-brown sugar, corn syrup, butter or margarine, baking powder, vanilla extract, salt, and eggs until blended; increase speed to medium; beat 3 minutes or until batter is very smooth, scraping bowl often with rubber spatula. Stir in mixed candied fruit, almonds, and chopped pecans until well mixed.
3. Spoon about 1 tablespoon batter into each cup. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool fruitcakes in foil cups on wire racks; leave fruit cakes in foil cups for storing. If using muffin-pan cups, cool in pans on wire racks 10 minutes; remove from pans; cool completely on wire racks. Store fruitcakes in tightly covered container.
2. Preheat oven to 300°F. In large bowl, with mixer at low speed, beat flour, light-brown sugar, corn syrup, butter or margarine, baking powder, vanilla extract, salt, and eggs until blended; increase speed to medium; beat 3 minutes or until batter is very smooth, scraping bowl often with rubber spatula. Stir in mixed candied fruit, almonds, and chopped pecans until well mixed.
3. Spoon about 1 tablespoon batter into each cup. Bake 30 to 35 minutes until toothpick inserted in center of cake comes out clean. Cool fruitcakes in foil cups on wire racks; leave fruit cakes in foil cups for storing. If using muffin-pan cups, cool in pans on wire racks 10 minutes; remove from pans; cool completely on wire racks. Store fruitcakes in tightly covered container.
