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  Mixed candied fruit;
          - fine chopped
   1/2 c  Dried currants
   1/2 c  Sweetened, flaked coconut
   1/4 c  Dates; pitted, chopped
     1 tb Lemon juice
   1/2    Lemon; grated zest of
     1 c  Cake flour; sifted, divided
   3/4 ts Baking powder
   1/2 ts Salt
   1/2 c  Unsalted butter; soft
   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
   1/2    Lemon; grated zest of

 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 400°F. 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

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