I am not a fan of fruit cake, my husband urged me to make one. I saw this recipe in a local newspaper
and decided to give it a go. I opted to bake them in mini muffin cups. To my surprise, this is the best recipe! I like to serve them on a Christmas party tray.. they can be wrapped in cellophane for
gift favors too, or enjoy them
any time of the year.
Prep Time: 20 min Total Time: 20 min
Yield: 40 cupcakes, approx.
3 cups Brazil nuts, pecans or walnuts toasted and roughly chopped
3 cups pitted dates roughly chopped
1 cup maraschino cherries
3/4 cup sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
foil-lined mini muffin baking cups
Preheat oven to 300 degrees F.
In a large mixing bowl place nuts, dates and cherries (reserve a few halved cherries
to garnish tops of each muffin). Sift flour with sugar, baking powder and salt
over the fruit mixture. Mix well to coat all ingredients.
In a separate bowl beat eggs until frothy; add vanilla. Pour the egg mixture over the
fruit; mix well.
Place baking cups in muffin tins and spoon in batter. Bake for 25 to 30 minutes or until done
when tested with a toothpick.
If you prefer, you can put the batter into a greased, wax paper lined 9-1/2 x 5-1/2 x 2-1/2-inch
loaf baking pan and bake for 1-3/4 hours. When cooled sprinkle with brandy. You can serve immediately
or freeze (if they will last that long...they're good). This is an outstanding truly easy gourmet
For a special presentation serve with Kahlua in a martini glass... check
it out ...