Miniature Fruitcakes
Miniature Fruitcakes is an moderately easy dinner. Made with 3/4 c. sugar, 1/4 c. all-purpose flour, 1/2 tsp. baking powder, 1/8 tsp. salt and 1-1/2 c. chopped walnuts, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In a bowl, combine sugar, all-purpose flour, baking powder, salt, walnuts, dates and candied fruit.
Combine egg yolks and vanilla; stir into dry ingredients.
In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased and floured muffin cups two-thirds full.
Cover the muffin tins tightly with heavy-duty aluminum foil.
Bake at 275Β° for 1 hour. Uncover; top each fruitcake with cherries.
Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
Run a knife around the edges of each cup; remove to a wire rake to cool completely.
Yields
1 dozen.
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