Miniature Chocolate Fruitcake

"This recipe was a favorite of my grandmother and mine until it was lost for many years. I wrote to our local newspaper cooking column on a hunch, to see if anyone could locate it , and low and behold, some kind reader found it and quickly shared it! I am so happy to have it in my possession once again and am posting it here for safe keeping. It is a wonderful little gem of a cake."
 
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Ready In:
50mins
Ingredients:
13
Yields:
24 muffins
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ingredients

  • 12 cup flour
  • 2 tablespoons unsweetened cocoa powder
  • 18 teaspoon baking powder
  • 12 cup sugar
  • 14 cup butter (room temperature)
  • 1 large egg
  • 12 teaspoon vanilla
  • 3 tablespoons milk
  • 13 cup candied red cherries, chopped
  • 12 cup chopped nuts
  • 14 cup golden raisin
  • 14 cup chopped dried apricot
  • glace cherries, halves for decoration (red or green)
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directions

  • Line mini-muffin tins with fluted foil or paper cups.
  • Mix flour, cocoa, and baking powder.
  • In large bowl, beat sugar, butter with electric mixer until well blended.
  • Beat in egg and vanilla.
  • Beat in flour mixture and then milk just until blended.
  • Stir in remaining ingredients.
  • Spoon mixture into prepared muffin cups.
  • Top each with a red or green glacé cherry half.
  • Bake at 325°F for 15 to 20 minutes until tops look dry.
  • Remove to wire racks to cool.
  • Store in airtight container.

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