Yield: 24 Servings
|6 tablespoons||Butter-flavor shortening|
|¾ teaspoon||Baking powder|
|¼ teaspoon||Ground cinnamon|
|1 cup||All-purpose flour|
|¾ teaspoon||Vanilla extract|
|½ cup||Pecans; chopped|
|⅓ cup||Pitted prunes; chopped|
|⅓ cup||Red candied cherries; chopped|
|⅓ cup||Green candied cherries; chopped|
|1||Container; (3.5-oz) diced candied orange peel (about 1/2 cup), chopped|
|Red and green candied cherries for garnish|
These are great! I substituted dried pears, peaches, prunes, pineapple, and cherries for the candied fruit; not a real sweet cake but definitely yum! 1. Grease twenty-four 1¾" by 1" mini muffin-pan cups. Preheat oven to 350 degrees F.
2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder, salt, and cinnamon until well combined. Add flour, milk, vanilla extract, and eggs; mix well. Stir in pecans, prunes, red candied cherries, green candied cherries, and candied orange peel.
3. Spoon 1 rounded tablespoon batter into each muffin-pan cup (reserve remaining batter for making more fruitcake bites). If you like, garnish with additional red and green candied cherries.
4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick inserted in center comes out clean. Cool fruitcake bites in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and dry muffin-pan cups.
5. Repeat steps 3 and 4 with remaining batter until all batter has been used, garnishing with candied cherries.
6. Store fruitcake bites in tightly covered container in refrigerator. Each fruitcake bite without garnish: About 120 calories, 2 g protein, 17 g carbohydrate, 5 g total fat (1 g saturated), 18 mg cholesterol, 40 mg sodium
Posted to EAT-L Digest by Sue Plumley <splumley@...> on Dec 15, 1997