Monday, December 12, 2011

Fruit cake

For a cookie exchange this past week I thought I'd bring in these miniature fruitcakes(FC).

(recipe from Libby Over of Phillipsburg, Ohio, USA as published in the Taste Of Home)

½ Cup Molasses
¼ Cup Water
1 teaspoon Vanilla Extract

1 Box Raisins
1 Pound Candied Fruit

½ Cup Butter
2/3 Cup Sugar
1 Cup PLUS 2 Tablespoons Flour
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
¼ teaspoon Ground Allspice
¼ teaspoon Ground Cloves

¼ Cup Milk

1 Cup Chopped Nuts

In a saucepan, combine Molasses, water and Vanilla. Add raisins and bring to a boil.
Reduce heat and simmer for 5 minutes. Remove from heat and stir in the fruit. Cool.

Meanwhile in a mixing bowl cream butter and sugar. Add the eggs one at a time beating well after each addition. Combine all the dry ingredients in separate bowl and mix together.

Add the dry ingredients alternately with the milk until all is in the mixing bowl. Stir in the fruit mixture, mix well.
Fold in the nuts.

Spoon into paper lined miniature tins, filling almost to the top.
Bake at 325 degrees for 22-24 minutes or until the cakes test done.
Cool on wire racks and store in air tight containers.

Even people who normally won’t eat fruitcake really enjoy these.

Merry Christmas!

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