Miniature Fruitcakes
Miniature Fruitcakes is a dessert that serves 12. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 199 calories, 3g of protein, and 7g of fat per serving. For 65 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 155 would say it hit the spot. This recipe from Taste of Home requires sugar, salt, vanillan extract, and walnuts. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Overall, this recipe earns a rather bad spoonacular score of 28%. Miniature Golden Fruitcakes, Miniature Christmas Fruitcakes, and mini fruitcakes are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 60 minutes
Ingredients:
1/2 teaspoon baking powder
Halved candied cherries
3/4 cup chopped mixed candied fruit (about 4 ounces)
1 cup chopped dates
2 eggs, separated
1/4 cup all-purpose flour
1/8 teaspoon salt
3/4 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups chopped walnuts
Equipment:
bowl
aluminum foil
muffin liners
muffin tray
toothpicks
wire rack
knife
Cooking instruction summary:
Directions In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil. Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely. Yield: 1 dozen. Originally published as Miniature Fruitcakes in Taste of HomeDecember/January 1999, p8 Nutritional Facts 1 serving (1 each) equals 251 calories, 10 g fat (1 g saturated fat), 35 mg cholesterol, 68 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the first seven ingredients.
2. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil.
3. Bake at 275° for 1 hour. Uncover; top with cherries.
4. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.
Nutrition Information:
covered percent of daily need
