Miniature Golden Fruitcakes Recipes

MINIATURE CHRISTMAS FRUITCAKES

Steps:

• In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

MINI FRUITCAKE

Steps:

• Mix fruit, raisins, currants and brandy.
• Let sit overnight.
• In the morning, cream together the brown sugar, butter and egg.
• Mix flour, salt, baking soda and spices.
• Add to egg mixture.
• Mix well and stir in marinated fruit.
• Add walnuts if desired. (I do half with, half without nuts.).
• Fill paper lined muffin cups 1/2 full.
• Bake at 300F for 30 minutes.
• While still warm pour 1/4 teaspoons brandy over each.
• I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.

MINI MAGIC FRUITCAKES

Steps:

• 1. Preheat oven to 350^. Line 24 cup mini muffin pan with foil or paper liners and spray with cooking spray. Set aside.
• 2. In a large bowl mix together the mince meat, and sweetened condensed milk and the eggs- until mixed well. In another large bowl combine the flour, baking soda,cinnamon and brown sugar;add the mixed fruit and nuts to the flour mixture and toss to coat them.
• 3. Add flour mixture to the egg mixture; mix just until blended. Fill mini cups 3/4 full with the batter, Bake for 35 minutes or until tested done with toothpick and the tops are golden.

WONDERFUL MINI FRUITCAKE

Steps:

• Set oven to 325 degrees.
• Grease five 5" x 3" mini loaf pans.
• In a mixing bowl, cream butter and brown sugar.
• Add eggs one at a time, beating well after each addition.
• In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
• In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
• Stir in fruit and nut mixture, mix well.
• Spoon into prepared mini loaf pans (pans will be full).
• Bake at 325 degrees for 1 hour.
• Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
• Let stand 10 minutes before removing from the pans to wire racks.
• In a bowl, combine the glaze ingredients.
• With pastry brush, brush glaze over the warm loaves.
• Cool completely.