Miniature Fruitcake Jewels Recipe

Miniature Fruitcake Jewels Recipe

Ingredients:

For the Fruitcakes:
1 c of flour (all purpose)
1/3 c of butter-flavored Crisco
1/4 c of orange juice
1/3 c of sugar (granulated)
2 pcs of eggs
1/2 tsp of Calumet (baking powder)
1 c of candied fruits (mixed); diced
1/2 c of candied cherries (red, quartered)
1/2 c of candied cherries (green, quartered)
1/2 c of dates; diced
1/2 c of pecans; chopped coarsely
1 c of raisins

For the Glaze:
2 tsps of brandy (or orange juice)
1/3 c of powedered sugar

Instructions:

Preheat the oven (350 degrees F). Prepare the muffin pan molds by pressing foil (approximately 2.5 inches each) onto the bottom of each mold.

Prepare the mini-fruitcakes. Combine Crisco, flour, sugar (granulated), Calumet (baking powder), eggs, plus orange juice in a large mixing bowl. Using a mixer (electric), beat it on low-speed initially.

Increase to moderate speed once mixture is blended and then beat ’til fluffy. Add mixed fruits, green and red candied cherries, dates, pecans and raisins. Stir ’til well incorporated; and then fill aprroximately 3/4 of each the prepared mold with fruitcake mixture.

Bake for 25 minutes to half an hour (or ’til it passes toothpick test). Take mini-fruitcakes out of the oven and let it cool (in the pan) ’til warm.

While cooling, prepare the glaze by combining brandy and powdered sugar in a medium-sized bowl. Afterward, stir it ’til smooth; and then brush it lightly on top of the warm mini-fruitcakes.

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