Miniature christmas fruitcakes
72 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Light molasses |
| ¼ | cup | Water |
| 1 | teaspoon | Vanilla extract |
| 1 | Box raisins -- 15 oz. | |
| 1 | pounds | Candied fruit -- chopped |
| ½ | cup | Butter or margarine |
| ⅔ | cup | Sugar |
| 3 | eaches | Eggs |
| 1 | cup | All-purpose flour -- plus 2 |
| Tablespoons | ||
| ¼ | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground allspice |
| ¼ | teaspoon | Ground cloves |
| ¼ | cup | Milk |
| 1 | cup | Chopped nuts |
Directions
In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 min. Remove from heat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream butter and sugar. Add the 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 tins, filling almost to the top. Bake at 325 deg. for 22-24 min. or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 doz.
Recipe By : Country Woman