These petite fruitcakes are my go-to fruitcakes for the holiday season. People who don’t like fruitcakes have liked these, which is amazing to me. This recipe comes right from good ole Betty Crocker, don’t know what cookbook but the written recipe in my mom-mom’s recipe envelope is where I got my copy.
I do NOT recommend eating them right out of the oven. They’re going to be rock hard and get stuck to your teeth. Put them in an airtight container and let them sit for at least a week, ideally two. This lets the cakes soften and release from the baking papers.
Petite Fruit Cakes
Equipment
- mini cupcake pan
- Stand mixer
- 2 medium mixing bowls
- sifter
- Measuring spoons
- Measuring cups
- cupcake liners
Ingredients
- 1 c flour
- 1 t cinnamon
- 1/8 t allspice
- 1/2 t salt
- 1 c raisins
- 1 c chopped nuts optional
- 1/4 t baking soda
- 1/2 t ground clove
- 1/8 t mace
- 1/3 c shortening
- 1/4 c buttermilk
- 2 c chopped candied fruit
- 2 eggs
- 1 c dark brown sugar
Instructions
- Sift flour with baking soda, spices and salt in a bowl and set aside. Beat shortening until light, gradually beat in sugar. Beat in eggs one at a time. Add dry ingredients a little at a time. Blend in buttermilk.
- Mix in raisins, fruit and nuts if using them by hand. Spoon into baking cups, fill ¾ of the way full (or drop by rounded tablespoons onto a greased cookie sheet).
- Bake at 350 deg for 20-25 min.
- Do NOT eat them fresh, you will not be able to get the wrapper off. Put them in an airtight container and let them sit for at least 1 week before eating them. This will let the moisture soak back into the cake and fruit.
Notes
Fruitcake is a staple in my family at the holidays, petite fruitcakes are the go-to because you make them early and forget about them until the week of christmas when you’re making your cookie trays.
