Subj : Nat'l Fruitcake Month - 3
To   : All
From : Dave Drum
Date : Wed Dec 01 2021 10:54:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baby Fruitcakes
 Categories: Cakes, Snacks, Desserts, Fruits, Nuts
      Yield: 24 Servings
 
      3 lg Eggs
      1 c  Fine chopped mixed candied
           - fruit
    1/2 c  Dried currants
    1/2 c  Sweetened, flaked coconut
    1/4 c  Pitted, chopped dates
      1 tb Lemon juice
           Grated zest of 1/2 lemon
      1 c  Sifted cake flour; divided
    3/4 ts Baking powder
    1/2 ts Salt
    1/2 c  Soft, unsalted butter
    1/2 c  Sugar
      1 ts Vanilla extract
    1/3 c  Pineapple juice
      1 c  Pecan halves
           Candied fruit & nuts, to
           - decorate

MMMMM-------------------------RUM GLAZE------------------------------
    1/4 c  Sugar
    1/4 c  Pineapple juice
      1 tb Golden rum
      1 ts Lemon juice
           Grated zest of 1/2 lemon
 
  In England, it's traditional to send fruitcakes to loved
  ones during the holiday season or for welcoming gifts.
  Unfortunately, said fruitcakes usually arrive hardened,
  stale, and are often inedible. Let's bring this tradition to
  America with these cute, fluffy baby fruitcakes from Cakes
  from Scratch in Half the Time that are guaranteed to be
  tasty and fresh!
  
  PREPARE TO BAKE. Arrange a pan of water on the bottom rack
  of the oven. Arrange the top rack in the middle of the oven
  and preheat it to 400ºF. Line 24 standard muffin cups with
  paper liners and spritz them with Baker’s Joy. Place the
  eggs in a bowl of hot, tap water.
  
  MAKE THE BATTER. In a medium bowl, stir together the candied
  fruits, currants, coconut, and dates. Sprinkle with the
  lemon juice and zest and stir again. Toss with 1/4 cup of
  the flour. Sift the remaining flour, baking powder, and salt
  onto a piece of wax paper. Cream the butter and sugar in a
  stand mixer until light. Add the eggs, one at a time,
  beating after each addition. Add the flour mixture to the
  butter mixture in thirds, alternately with the vanilla and
  pineapple juice. Fold in the fruit and nuts.
  
  BAKE THE CAKES. Fill the paper-lined muffin cups almost to
  the top. Bake until a wooden pick comes out clean and the
  cakes are done, 15 to 20 minutes. Remove to a rack and prick
  3 or 4 holes in each cake with a wooden skewer.
  
  FINISH THE CAKES. While the cakes are baking, make the glaze
  by bringing the sugar, pineapple juice, rum, lemon juice,
  and zest to a boil in a small saucepan. Spoon half the glaze
  over the warm cakes, slowly letting it soak in. Decorate
  with additional candied fruits and nuts.
  
  Excerpted from Cakes from Scratch in Half the Time by Linda
  West Eckhardt with permission from Chronicle Books
  
  From: http://www.thenest.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There is no cure for birth and death save to enjoy the interval.
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