PETITE FRUITCAKES
CATEGORIES
INGREDIENTS
  • - 1-1/2 cups halved red and green glaceed cherries
  • - 1-1/2 cups halved red and green glaceed pineapple wedges
  • - 3/4 cup glaceed citron, or orange, peel
  • - 1 cup chopped pecans
  • - 1/3 cup water
  • - 1/2 teaspoon sherry extract
  • - 1/2 cup margarine, softened
  • - 1/2 cup packed light brown sugar
  • - 3 eggs
  • - 1 cup all-purpose flour
  • - 1/2 teaspoon baking powder
  • - 1/4 teaspoon salt
DIRECTIONS
  1. Combine glaceed fruit, pecans, and sherry in a bowl; let stand 15 min.
  2. Combine remaining ingredients in large bowl; beat on low speed until blended.
  3. Beat at high speed 2 min. Stir in fruit mixture.
  4. Spoon mixture into greased miniature muffin tins.
  5. Bake at 275° til wooden pick inserted in center comes out clean, about 45 min.
  6. Cool on wire rack. Line airtight containers w/ cheesecloth soaked in dry sherry extract; arrange fruitcakes in container and cover with cheesecloth.
  7. Refrig. up to 2 months.