Bite-Size Fruitcakes

Name: Bite-Size Fruitcakes
Ingredients: 1/2 cup butter, softened; 1 cup packed brown sugar; 3 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup sour cream; 2 packages (8 ounces each) chopped dates; 1 pound Brazil nuts, coarsely chopped; 1 pound pecans, coarsely chopped; 3/4 pound chopped candied pineapple; 3/4 pound candied cherries, halved; 1 cup raisins; 1 large egg, lightly beaten; 1/2 cup evaporated milk; 1/4 cup water; Additional candied cherries, optional

16 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup sour cream
2 packages (8 ounces each) chopped dates
1 pound Brazil nuts, coarsely chopped
1 pound pecans, coarsely chopped
3/4 pound chopped candied pineapple
3/4 pound candied cherries, halved
1 cup raisins
1 large egg, lightly beaten
1/2 cup evaporated milk
1/4 cup water
Additional candied cherries, optional

Directions

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins.
2

Fill paper-lined miniature muffin cups three-fourths full. Bake at 300° for 40-50 minutes or until lightly browned and set.
3

For glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Decorate with candied cherries if desired. Cool on wire racks.