Miniature Fruitcake Jewels
Yield
22 servingsPrep
15 minCook
27 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fruitcakes | |||
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
vegetable shortening
butter flavored |
*
|
| ⅓ | cup |
sugar
granulated |
|
| ¼ | cup |
orange juice
|
|
| ½ | teaspoon |
baking powder
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
candied fruit
diced |
*
|
| ½ | cup |
candied cherries
red, quartered |
*
|
| ½ | cup |
candied cherries
green, quartered |
*
|
| 1 | cup |
golden raisins
|
|
| ½ | cup |
dates
diced |
|
| ½ | cup |
pecans
coarsely chopped |
|
| Glaze | |||
| ⅓ | cup |
powdered sugar
|
|
| 2 | teaspoons |
brandy
or orange juice |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fruitcakes | |||
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
vegetable shortening
butter flavored |
*
|
| 79 | ml |
sugar
granulated |
|
| 59 | ml |
orange juice
|
|
| 2.5 | ml |
baking powder
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
candied fruit
diced |
*
|
| 118 | ml |
candied cherries
red, quartered |
*
|
| 118 | ml |
candied cherries
green, quartered |
*
|
| 237 | ml |
golden raisins
|
|
| 118 | ml |
dates
diced |
|
| 118 | ml |
pecans
coarsely chopped |
|
| Glaze | |||
| 79 | ml |
powdered sugar
|
|
| 1E+1 | ml |
brandy
or orange juice |
*
|
Directions
Preheat oven to 350℉ (180℃).
Place 22 (2½ inch) foil baking cups in muffin pan cups.
FOR FRUITCAKES, combine flour, shortening, 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 ¾ full.
Bake at 350℉ (180℃) F for 25 to 27 minutes or until toothpick insertedinto center comes out clean.
Leave fruitcakes in muffin pans.
FOR GLAZE, combine confectioners' sugar and brandy in small bowl.
Stir until smooth.
Brush lightly over tops of warm baked fruitcakes.
Cool in pans.
