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    Miniature Christmas Fruitcakes


    Source of Recipe


    Low-Fat Country Cooking � L. Over; Phillipsburg, OH
    Miniature Christmas Fruitcakes

    Yield: 6 dozen

    1/2 c. molasses
    1/4 c. water
    1 tsp. vanilla
    1 15-oz. pkg. raisins
    1 lb. mixed candies fruit, chopped
    1/2 c. margarine, softened
    2/3 c. sugar
    3 eggs

    1 c. + 2 T. flour
    1 tsp. cinnamon
    1 tsp. nutmeg
    1/4 tsp. baking soda
    1/4 tsp. ground allspice
    1/4 tsp. ground cloves

    1/4 c. skim milk
    1/2 c. chopped walnuts

    In a saucepan, combine the first 3 ingredients; add raisings and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit; cool

    Meanwhile, in a mixing bowl, cream margarine and sugar. Add eggs one at a time, beating well after each addition. Stir together dry ingredients, add to creamed mixture alternately with milk. Stir in fruit mixture. Fold in nuts.

    Spoon into paper-lined miniature muffin cups, filling almost to the top. Bake at 325� for 22-24 minutes or until cakes test done. Cool on wire racks. Store in an airtight container.

    One fruitcake equals: 77 calories�2 gm fat (trace saturated)�9 mg cholesterol�24 mg sodium�15 gm carbohydrate�1 gm protein
 

 

 

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