Mini Fruitcakes

17 ingredients
2 steps

Ingredients

  • 1/2 cup sherry
  • 6 tablespoons sugar
  • 2 tablespoons margarine
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped dates
  • 1/2 cup finely chopped green candied cherries
  • 1/2 cup finely chopped red candied cherries
  • 3/4 cup finely chopped candied pineapple
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 1/2 cup finely chopped walnuts

Directions

  1. 1
    Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened.
  2. 2
    In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.

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