FRUITCAKES
1 c All-purpose flour 1/2 c Quartered red candied
1/3 c BUTTER FLAVOR CRISCO -cherries
1/3 c Granulated sugar 1/2 c Quartered green candied
1/4 c Orange juice -cherries
1/2 t Baking powder 1 c Golden raisins
2 Eggs 1/2 c Diced dates
1 c Diced mixed candied fruit 1/2 c Coarsely chopped pecans
-GLAZE-
1/3 c Confectioners’ sugar 2 t Brandy or orange juice
1. Preheat oven to 350’F. Place 22 (2 1/2″) foil baking cups in
muffin pan cups.
2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated
sugar, orange juice, baking powder and eggs in large bowl. Beat at
low speed of electric mixer until blended. Increase speed to medium.
Beat until light and fluffy. Stir in mixed fruit, red and green
cherries, raisins, dates and pecans. Spoon into prepared muffin cups,
filling about 3/4 full.
3. Bake at 350’F. for 25-27 minutes or until toothpick inserted into
center comes out clean. Leave fruitcakes in muffin pans.
4. FOR GLAZE, combine confectioners’ sugar and brandy in small bowl.
Stir until smooth. Brush lightly over tops of warm baked fruitcakes.
Cool in pans.
Makes 22 miniature fruitcakes.
NOTE: Can also be made in 2″ baking cups. Place 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in step 2.
Bakes at 350’F. for 18-20 minutes or until toothpick inserted into
center comes out clean. Makes 36 fruitcakes.
Yields
22 servings