mini fruitcakes
You can never have too many hor d'oeuvre recipes, so give mini fruitcakes a try. One serving contains 102 calories, 1g of protein, and 5g of fat. This recipe serves 48 and costs 30 cents per serving. A mixture of salt, canolan oil, orange zest, and a handful of other ingredients are all it takes to make this recipe so flavorful. 12 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Healthy Seasonal Recipes. With a spoonacular score of 7%, this dish is very bad (but still fixable). If you like this recipe, you might also like recipes such as Mini Honey Fruitcakes, Old Fashioned Mini Fruitcakes, and Miniature Fruitcakes.
Servings: 48
Preparation duration: 40 minutes
Cooking duration: 45 minutes
Ingredients:
2 teaspoons baking powder
2/3 cup avocado oil or organic canola oil
1 teaspoon cinnamon
½ cup hot coffee
1/4 cup chopped crystallized ginger
½ cup semi-sweet or dark chocolate chips
2 tablespoons dark rum or brandy
¾ cup chopped, pitted dates (about 8 Medjool)
1 cup dried cherries
1 large egg, lightly beaten
1 cup all-purpose flour
½ cup raisins or golden raisins
1 ½ teaspoons ground/powdered ginger
½ cup unsulphered molasses
1 teaspoon orange zest
½ cup chopped toasted pecans, plus 48 pieces decorating
½ teaspoon salt
3 tablespoons turbinado sugar (sugar in the raw)
2 teaspoons vanilla extract
1 cup white whole-wheat flour (see *ingredient note)
Equipment:
oven
bowl
food processor
blender
whisk
muffin liners
wire rack
Cooking instruction summary:
Arrange oven rack in the center of the oven. Preheat oven to 350 degrees F. Line 2 mini-muffin pans with muffin cup liners or coat with cooking spray. Pour hot coffee over chopped dates in a small bowl. Toss cherries and raisins with the Bourbon, rum or brandy in another small bowl. Set both aside to soften, 10 to 20 minutes. Whisk whole-wheat flour, all-purpose flour, baking powder, ground ginger, cinnamon and salt in a medium bowl. Puree dates and coffee in a food processor or blender until they form a smooth paste. Scrape out into a large bowl. Add egg, oil, molasses, vanilla and orange zest and stir until combined. Add flour mixture to the date mixture and stir until thoroughly combined. Stir in chocolate chips, cup chopped pecans, crystallized ginger and the cherry mixture. Stir until the goodies are thoroughly incorporated into the batter. Drop batter by rounded tablespoons into the muffin cups. Sprinkle each with turbinado sugar and place a pecan half on top. Bake, rotating pans half way, until the cakes are puffed and set-up 14 to17 minutes. Let cool 3 to 5 minutes in pans before removing to a cooling rack. Repeat with the remaining batter.
Step by step:
1. Arrange oven rack in the center of the oven. Preheat oven to 350 degrees F. Line 2 mini-muffin pans with muffin cup liners or coat with cooking spray.
2. Pour hot coffee over chopped dates in a small bowl. Toss cherries and raisins with the Bourbon, rum or brandy in another small bowl. Set both aside to soften, 10 to 20 minutes.
3. Whisk whole-wheat flour, all-purpose flour, baking powder, ground ginger, cinnamon and salt in a medium bowl. Puree dates and coffee in a food processor or blender until they form a smooth paste. Scrape out into a large bowl.
4. Add egg, oil, molasses, vanilla and orange zest and stir until combined.
5. Add flour mixture to the date mixture and stir until thoroughly combined. Stir in chocolate chips, cup chopped pecans, crystallized ginger and the cherry mixture. Stir until the goodies are thoroughly incorporated into the batter. Drop batter by rounded tablespoons into the muffin cups. Sprinkle each with turbinado sugar and place a pecan half on top.
6. Bake, rotating pans half way, until the cakes are puffed and set-up 14 to17 minutes.
7. Let cool 3 to 5 minutes in pans before removing to a cooling rack. Repeat with the remaining batter.
Nutrition Information:
covered percent of daily need
