Recipe - Fruitcake Bites

6 tablespoon Butterflavor shortening
One fourth cup Sugar
Three fourths teaspoon Baking powder
One fourth teaspoon Salt
One fourth teaspoon Ground cinnamon
1 cup Allpurpose flour
1/3 cup Milk
Three fourths teaspoon Vanilla extract
2 lg Eggs
One half cup Pecans; chopped
1/3 cup Pitted prunes; chopped
1/3 cup Red candied cherries;
chopped
1/3 cup Green candied cherries;
chopped
1 Container; (3.5oz) minced
candied orange peel (about
One half cup), chopped
Red and green candied
cherries for garnish

These are great! I substituted dried pears, peaches, prunes, pineapple, and
cherries for the candied fruit; not a real sweet cake but definitely yum!

1. Grease twentyfour 1 3/4" by 1" mini muffinpan cups. Preheat oven to
350 degrees F.

2. In large bowl, with wooden spoon, beat shortening, sugar, baking powder,
salt, and cinnamon until well combined. Add flour, milk, vanilla extract,
and eggs; mix well. Stir in pecans, prunes, red candied cherries, green
candied cherries, and candied orange peel.

3. Spoon 1 rounded tablespoon batter into each muffinpan cup (reserve
remaining batter for making more fruitcake bites). If you like, garnish
with additional red and green candied cherries.

4. Bake fruitcake bites 15 to 20 minutes until golden and toothpick
inserted in center comes out clean. Cool fruitcake bites in pans on wire
racks 10 minutes; remove from pans. Cool completely on wire racks. Wash and
dry muffinpan cups.

5. Repeat steps 3 and 4 with remaining batter until all batter has been
used, garnishing with candied cherries.

6. Store fruitcake bites in tightly covered container in refrigerator. Each
fruitcake bite without garnish: About 120 calories, 2 g protein, 17 g
carbohydrate, 5 g total fat (1 g saturated), 18 mg cholesterol, 40 mg
sodium

Posted to EATL Digest by Sue Plumley splumley@CITYNET.NET on Dec 15,
1997