MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baby Fruitcakes
Categories: Cakes, Snacks, Desserts, Fruits, Nuts
Yield: 24 Servings

3 lg Eggs
1 c Fine chopped mixed candied
- fruit
1/2 c Dried currants
1/2 c Sweetened, flaked coconut
1/4 c Pitted, chopped dates
1 tb Lemon juice
Grated zest of 1/2 lemon
1 c Sifted cake flour; divided
3/4 ts Baking powder
1/2 ts Salt
1/2 c Soft, unsalted butter
1/2 c Sugar
1 ts Vanilla extract
1/3 c Pineapple juice
1 c Pecan halves
Candied fruit & nuts, to
- decorate

MMMMM-------------------------RUM GLAZE------------------------------
1/4 c Sugar
1/4 c Pineapple juice
1 tb Golden rum
1 ts Lemon juice
Grated zest of 1/2 lemon

In England, it's traditional to send fruitcakes to loved
ones during the holiday season or for welcoming gifts.
Unfortunately, said fruitcakes usually arrive hardened,
stale, and are often inedible. Let's bring this tradition to
America with these cute, fluffy baby fruitcakes from Cakes
from Scratch in Half the Time that are guaranteed to be
tasty and fresh!

Prepare to bake. Arrange a pan of water on the bottom rack
of the oven. Arrange the top rack in the middle of the oven
and preheat it to 400ºF. Line 24 standard muffin cups with
paper liners and spritz them with Baker’s Joy. Place the
eggs in a bowl of hot, tap water.

Make the batter. In a medium bowl, stir together the candied
fruits, currants, coconut, and dates. Sprinkle with the
lemon juice and zest and stir again. Toss with 1/4 cup of
the flour. Sift the remaining flour, baking powder, and salt
onto a piece of wax paper. Cream the butter and sugar in a
stand mixer until light. Add the eggs, one at a time,
beating after each addition. Add the flour mixture to the
butter mixture in thirds, alternately with the vanilla and
pineapple juice. Fold in the fruit and nuts.

Bake the cakes. Fill the paper-lined muffin cups almost to
the top. Bake until a wooden pick comes out clean and the
cakes are done, 15 to 20 minutes. Remove to a rack and prick
3 or 4 holes in each cake with a wooden skewer.

Finish the cakes. While the cakes are baking, make the glaze
by bringing the sugar, pineapple juice, rum, lemon juice,
and zest to a boil in a small saucepan. Spoon half the glaze
over the warm cakes, slowly letting it soak in. Decorate
with additional candied fruits and nuts.

Excerpted from Cakes from Scratch in Half the Time by Linda
West Eckhardt with permission from Chronicle Books

From: http://www.thenest.com

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