My Mom has been making these fruitcakes since I was little. The smell stirring the batter and baking in the oven takes me back to my childhood!!
If you don’t like fruit cake, then you haven’t had my Mom’s! These are bite sized and so good!! A picture of my Mom’s recipe is below, you can tell it’s been used and loved for many many years!
Makes about 10 dozen mini fruitcakes.
What you’ll need:
- 2 sticks butter
- 1 cup sugar
- 5 eggs
- 2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 cup unsweetened pineapple juice
- 2 lbs. candied fruit (1 lb. candied pineapple, 1/2 lb. red cherries, 1/2 lb. green cherries)
- 2 cups white raisins
- 2 cups broken pecans
- 1 cup rum
Instructions:
- Cut up fruit & raisins. Pour 1 cup rum over them and soak overnight.
- Leave butter & eggs out overnight.
- The next day, chop pecans into fine pieces and add to fruit.
- Sprinkle 1/2 cup flour over fruit & nuts.
- In mixer, mix butter until fluffy. Add sugar and mix until fluffy.
- Add eggs one at a time and stir.
- Combine remaining 1-1/2 cup flour, baking powder, and salt. Then add to egg mixture alternating flour mixture & pineapple juice. (Starting & ending with flour)
- Add fruit & nuts to flour mixture, making sure to mix well.
- Grease & flour pans or line with muffin liners. Then fill 3/4 full.
- Put 1/4 to 1/2 cherry on top. Or pecans.
- Bake at 300 degrees for 20-25 minutes, until the edges being to golden.
- Let cool in pans then move to wire racks.
Notes:
- Have to start the night before by chopping and soaking fruit.
- Chop everything fine (cherries, pineapple, pecans) They’re going into mini muffin pans so they need to be small so you don’t get a big mouthful of any ingredient.
- When cutting up fruit, remember you’ll need to have extra cherries to add to top of fruitcakes.
Watch my reel on how I make it on Instagram here.
