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Candied Mini Fruitcakes Recipe
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Candied Mini Fruitcakes

1 egg
cup sugar
cup flour
teaspoon baking powder
1/8 teaspoon salt
2 cups pecan halves
1 (8 ounce) package pitted dates, cut in half, crosswise
1 (4 ounce) package candied cherries
1 (4 ounce) package candied pineapple, chunked
4 tablespoons bourbon or orange juice

Preheat oven to 300. Combine flour, baking powder and salt. Set aside. Grease and flour two 4 x 2 inch mini loaf pans or one 10 inch casserole. Line bottoms with wax paper. Grease again.

In medium bowl, beat egg with sugar until light and fluffy. Stir in flour mixture just until blended well. Stir in remaining dry ingredients until evenly distributed in batter and lightly coated.

Pack firmly into pans. Press down with hands moistened in cold water.

Bake for 40 minutes on middle rack or until top is done. Remove from rack to cool. Top with 2 tablespoons orange juice. Invert on rack. Remove paper wrap and store in cool place.

     

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