Bite Size Fruitcakes

Name: Bite Size Fruitcakes
Ingredients: 12 cup butter, softened; 1 cup brown sugar; 3 eggs; 2 cups flour; 1 teaspoon baking soda; 1 cup sour cream; 2 (250 g) packages dates, chopped; 1 lb raisins; 1 lb brazil nut, coarsely chopped; 1 lb pecans, coarsely chopped; 34 lb candied cherry, halved; 34 lb candied fruit, chopped; 1 egg; 12 cup evaporated milk; 14 cup water

15 ingredients

11 steps

Ingredients

12 cup butter, softened
1 cup brown sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1 cup sour cream
2 (250 g) packages dates, chopped
1 lb raisins
1 lb brazil nut, coarsely chopped
1 lb pecans, coarsely chopped
34 lb candied cherry, halved
34 lb candied fruit, chopped
1 egg
12 cup evaporated milk
14 cup water

Directions

1

Cream butter and brown sugar in large mixing bowl.
2

Add eggs and mix well.
3

Combine the flour and baking soda; add alternately to creamed mixture with sour cream.
4

Stir in dates, raisins, brazil nuts, pecans, candied cherries, and candied fruit.
5

Fill paper-lined miniature muffin cuts 3/4 full.
6

Bake at 300 degrees Fahrenheit for 40 to 50 minutes or until lightly browned and set.
7

For the glaze, combine egg, evaporated milk and water; mix well.
8

Brush over fruitcakes.
9

Bake 10 minutes longer.
10

Decorate with candied cherries if desired.
11

Cool on wire racks.