Post by Lee on Dec 1, 2003 9:45:54 GMT -6
This is for Marlene requested in Nancy’s Kitchen 11/26/03; recipe from Taste of Home insert:
Miniature Fruitcakes
¾ cup sugar 1/4 cup all purpose flour
1/2 teaspoon baking powder
l/8 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped dates
3/4 cup chopped mixed candied fruit (4 oz.)TEXT
2 eggs, separated
1/2 teaspoon vanilla extract
Halved candied cherries
In a bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil. Bake at 275 degrees for 1 hour. Uncover; top each fruitcake with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.
Miniature Fruitcakes
¾ cup sugar 1/4 cup all purpose flour
1/2 teaspoon baking powder
l/8 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped dates
3/4 cup chopped mixed candied fruit (4 oz.)TEXT
2 eggs, separated
1/2 teaspoon vanilla extract
Halved candied cherries
In a bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil. Bake at 275 degrees for 1 hour. Uncover; top each fruitcake with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen.