Jewelled fruitcake miniatures

Yield: 42 Servings

Measure 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 \N Eggs
1½ teaspoon Vanilla

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

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