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Mini-Confection Fruit Cake
with Port Wine
recipe and photograph
created by www.finedinings.com
Recipe Type: fruit cake, muffins, cupcakes, eggs, Christmas cake
Prep Time: 40 min
Total Time: 40 min
Yield: 40 mini cupcake, approx
Ingredients:
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
3 eggs
1 teaspoon vanilla
foil-lined mini muffin baking cups
Brandy, optional
Instruction:
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 mini muffin). Sift flour with sugar, baking powder and salt; sift over the fruit-nut mixture. Mix well to
coat all ingredients.
In a separate bowl beat eggs until frothy; add vanilla. Pour the beaten eggs over the fruit-nut mixture; mix well.
Place foil-lined mini muffin 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.
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Wine
recommendation: Pinot Gris; Chardonnay |
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