6 tb Butter-flavor shortening
1/4 c Sugar
3/4 ts Baking powder
1/4 ts Salt
1/4 ts Ground cinnamon
1 c All-purpose flour
1/3 c Milk
3/4 ts Vanilla extract
2 lg Eggs
1/2 c Pecans; chopped
1/3 c Pitted prunes; chopped
1/3 c Red candied cherries;
-chopped
1/3 c Green candied cherries;
-chopped
1 Container; (3.5-oz) diced
-candied orange peel (about
-1/2 cup), chopped
Red and green candied
-cherries for garnish
These are great! I substituted dried pears, peaches, prunes, pineapple, and
cherries for the candied fruit; not a real sweet cake but definitely yum!
1. Grease twenty-four 1 3/4″ by 1″ mini muffin-pan cups. Preheat oven to
350 degrees F.
2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder,
salt, and cinnamon until well combined. Add flour, milk, vanilla extract,
and eggs; mix well. Stir in pecans, prunes, red candied cherries, green
candied cherries, and candied orange peel.
3. Spoon 1 rounded tablespoon batter into each muffin-pan cup (reserve
remaining batter for making more fruitcake bites). If you like, garnish
with additional red and green candied cherries.
4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick
inserted in center comes out clean. Cool fruitcake bites in pans on wire
racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and
dry muffin-pan cups.
5. Repeat steps 3 and 4 with remaining batter until all batter has been
used, garnishing with candied cherries.
6. Store fruitcake bites in tightly covered container in refrigerator. Each
fruitcake bite without garnish: About 120 calories, 2 g protein, 17 g
carbohydrate, 5 g total fat (1 g saturated), 18 mg cholesterol, 40 mg
sodium
Yields
24 Servings