Jewelled fruitcake miniatures
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dried apricots; cut up |
| 8 | ounces | Pitted dates; cut up |
| 1½ | cup | Brazil nuts; chopped |
| 1 | cup | Maraschino cherries; drained, cut in half |
| 1 | cup | Candied pineapple; cut up |
| ¾ | cup | Flour |
| ¾ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
Directions
Heat oven to 325 degrees. Place paper nut cups or miniature paper cups on baking sheet. Mix ingredients throughly. Spoon about 1 tablespoon into each cup. Bake for 25 mins. or until a toothpick comes out clean. If they are getting too dark cover with tinfoil the last 10 mins. Cool completely. Wrap securely and store in refrigerator. Makes about 3½ doz. To make in small loaf pans: Line pans with aluminium foil and bake for 35-40 mins. Makes 6 Source Jean Hopkins-Mom Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Jean Hopkins-Mom
Posted to MC-Recipe Digest V1 #900 by Carol & Bob Floyd <c.floyd@...> on Nov 11, 1997