Mini-Confection Fruit Cake
with Port Wine

photographs of all my recipes

see more of my easy Gourmet ideas
Dessert Recipes

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not everyone likes fruit cake, I am in that category
but I make exception to this one,
I found these instructions years ago in our weekly FoodDay newspaper and
changed it a bit opting to bake in little cups... it goes great with port wine
I always get rave reviews!

Mini-Confection Fruit Cake
with Port Wine
recipe and photograph created by www.finedinings.com

baked in mini muffin pans

an easy after dinner treat or serve anytime

make ahead and freeze

3 cups Brazil nuts, pecans or walnuts toasted, roughly chopped
3 cups pitted dates roughly chopped
1 cup maraschino cherries
3/4 cup sifted all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 teaspoon vanilla
foil-lined mini muffin baking cups
Brandy, optional

In a large mixing bowl place nuts, dates and cherries (reserve some halved cherries to garnish tops of each mini muffin). Sift flour with sugar, baking powder and salt; sift over the fruit-nut mixture. Mix well to coat all ingredients.

In a separate bowl beat eggs until frothy; add vanilla. Pour the beaten eggs over the fruit-nut mixture; mix well.

Place foil-lined mini muffin baking cups in muffin tins and spoon in batter. Bake at 300° for 25 to 30 minutes or until done. Makes approximately 40.

If you prefer, you can put the batter into a greased, wax paper lined 9 1/2 x 5 1/2 x 2 1/2-inch loaf baking pan and bake at 300° for 1-3/4 hours. When cooled I like to sprinkle the cake with brandy.