15 November, 2015
Miniature Christmas Fruitcakes
Miniature Christmas Fruitcakes
1/2 cup light molasses
1/4 cup water
1 teaspoon vanilla extract
1 package (15 ounces) raisins
1 pound mixed candied fruit, chopped
1/2 cup margarine, softened
2/3 cup sugar
3 eggs
1 cup plus
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup skim milk
1/2 cup chopped walnuts
In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from the heat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts. Spoon into paper-lined miniature muffin cups, filling almost to the top. Bake at 325 for 22-24 minutes or until cakes test done. Cool on wire racks. Store in an airtight container. Yield: 6 dozen.
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