Published Dec 21, 2009 in Cakes

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (the last part of the recipe directions are printed on another column so they’re not included in the scanned copy).

Miniature Fruitcakes Recipe ClippingThese tiny, piled-high fruitcakes are gorgeous. The glistening fruit are held together by a mere wisp of batter.


1 lb. shelled pecans (halves or large pieces)
3/4 lb. candied cherries (half red, half green)
1 lb. candied pineapple, chopped fine
3/4 cup flour
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. pitted dates
3 eggs

In large bowl, stir together pecans, cherries and pineapple. Sift together flour, sugar, salt and baking powder. Toss dates with flour mixture. Add flour-date mixture to candied fruits and nuts, and mix gently. Beat eggs until foamy. Stir into fruit mixture, coating fruit well.

Press fruit mixture by hand into miniature muffin tins lined with miniature paper baking cups, heaping mixture high. Bake at 350 degrees for 40 minutes. Store in cool place, in tightly covered containers. Makes about 10 dozen.

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3 Responses to Miniature Fruitcakes Recipe Clipping

Bev Austin
Published 19 December, 2016 in 8:17 pm

Hidy, y’all’s recipe for fruit cakes is the same as my granny’s recipe that I had scribbled on an old envelope when I was young. She was from England and brought this recipe with her. Thank you for my memories.

Published 16 June, 2017 in 6:28 pm

I think this is recipe I have searched 30 years for except for the recipe used canned pineapple tid bits instead of the preserved pineapple , now I think the lady who gave it to me may have made the change herself thank you for posting this

Norma Chastain
Published 5 November, 2017 in 9:41 pm

Hi recipe sounds great, but do I use plain or self rising flour. Thanks

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