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Miniature Fruit Cakes

2016-08-23
  • Yield: 1 dozen
  • Servings: 12
  • Prep Time: 20m
  • Cook Time: 1:05 h
janet

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Nutritional Info

This information is per serving.

  • Calories

    263

  • Total Fat

    10 g

  • Saturated Fat

    1 g

  • Cholesterol

    31 mg

  • Sodium

    66 mg

  • Potassium

    85 mg

  • Carbohydrates

    32 g

  • Dietary Fiber

    1 g

  • Sugars

    24 g

  • Protein

    4 g

Ingredients

  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1-1/2 cups chopped walnuts
  • 1 cup chopped dates
  • 3/4 cup (4 ounces) chopped candied fruit
  • 2 eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1/2 cup candied cherries

Method

Step 1

Mix first 7 ingredients. Mix egg yolks and vanilla. Stir into dry ingredients. In a small bowl beat egg whites until stiff peaks form. Fold into batter.

Step 2

Fill greased and floured muffin cups two-thirds full. Cover muffin pan tightly with heavy duty foil. Bake at 275° for 1 hour. Uncover and top each fruit cake with cherries. Bake 5 minutes longer. Cool for 5 minutes.

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