The Fruitcake Zone

a meeting place for decadently edible fruitcakes of all types, varieties and origins

Wednesday, December 20, 2006

Fruitcake Bites

This was a BIG hit at one gathering I went to ... almost everyone went back for 2nds and some wouldn't admit to 3rds. I had to bribe the hostess for the recipe.

1/4 cup golden raisins
1/4 cup dark raisins
1/2 cup dark rum or brandy
1/4 cup butter, softened
1/2 cup brown sugar, packed
2 eggs, beaten
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
3 tablespoons milk
1 1/2 cups of chopped fruit (you can take your pick of at least two: candied cherries, chopped dates, chopped apricots, chopped candied pineapple, dried cherries, dried cranberries)
2 cups chopped pecans

1. Pour the rum over the raisins, and soak them for several hours or overnight
2. Heat oven to 300 degrees F.
3. Cream butter and sugar, add eggs one at a time beat after each addition.
4. In a second bowl mix the dry ingredients (Flour, Baking soda, and spices).
5. Stir the dry mixture into the butter& sugar.
6. Add raisins/rum and milk.
7. Add the fruit & nuts.
8. Line miniature muffin tins with fancy Christmas paper liners or plain ones.
9. Fill 3/4 full.
10. Bake 10-15 minutes or until the tops spring back when lightly touched.

If you want to get really decadent ... cover with a light frosting ... or dip 1/2 of each "bite" into white chocolate.



For gift presentation ideas, check out the "fraters" at http://monasteryfruitcake.org/productsfraters.asp

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