Prep Time: 40 min Total Time: 40 min Yield: 40 mini cupcake, approx
3 cups Brazil nuts, pecans or walnuts toasted, 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,
and add to the mixture; 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
drizzle the cake with brandy.
You can serve the cake immediately or store it for several days. This is an outstanding truly easy gourmet
fruit cake recipe.
recommendation: Pinot Gris; Chardonnay|