mini honey fruitcakes

(1 rating)
Recipe by
ShelbyGail Allen
Bulls Gap, TN

I found this in a Martha Stewart Living Magazine. There is also a Mixed Citrus Sauce to go with this fruit cake. This is not yo gramdma's dry old fruit cake!

(1 rating)
yield 1 dozen
prep time 1 Hr 30 Min
cook time 40 Min

Ingredients For mini honey fruitcakes

  • 1 3/4 c
    all purpose flour
  • 2 tsp
    baking powder
  • coarse salt
  • 1 1/2 stick
    unsalted butter
  • 1/2 c
    sugar
  • 1/3 c
    honey
  • 1/4 c
    apricot jam
  • 2 lg
    eggs
  • 1 c
    ricotta cheese or 3/4 cup whole milk
  • 1 c
    pecans or almonds, toasted and ground
  • 1 c
    coarsely chopped dried apricots (5 oz)
  • 3/4 c
    chopped dried cranberries or cherries or any dried fruit.

How To Make mini honey fruitcakes

  • 1
    Preheat oven to 325. Whisk together flour, baking powder, and 1t salt.
  • 2
    Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
  • 3
    Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
  • 4
    Meanwhile, make the honey glaze: Bring 1/2 cup honey to a boil in a saucepan, and cook for 3 minutes. Stir in 2T of lemon juice and pinch of salt.
  • 5
    Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. There is also a Mixed Citrus Sauce as well. Under sauces catagory. Either way scrumptous. This is make with honey so diabetics can have a very small amount of it.

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