Mini Confection Fruit Cake with Port Wine in a cordial glass
Fruit Cakes are baked in mini Muffin Tins

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This dessert is just the right size for an after dinner treat, they also make a great party tray. See more of my easy Dessert Recipes

Mini-Confection Fruit Cake with Port Wine
recipe and photograph created by
www.finedinings.com

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Prep Time: 40 min
    Total Time: 40 min    Yield: 36 mini cupcakes, 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
36 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 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.

wine Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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