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Miniature Chocolate Fruitcake

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“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.”
READY IN:
50mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

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

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