Little Brandied Fruitcakes

By shirl1_

Ingredients

• Little Brandied Fruitcakes
• From Woman's Day | November 16, 2004 .
• Active Time: 35 minutes
• Total Time: 1 hour
• INGREDIENTS
• 3 cups chopped candied fruit, a combination of orange and lemon peels, cherries and pineapple and/or dried fruit (such as apricots, raisins or cranberries)
• 3/4 cup brandy or dark rum
• 2 sticks (1 cup) butter, softened
• 1 cup packed brown sugar
• 1/2 tsp each ground cinnamon and baking soda
• 1/4 tsp each ground cloves and nutmeg
• 2 large eggs
• 1/4 cup milk
• 2 cups all-purpose flour
• 1 1/2 cups (6 oz) coarsely chopped pecans
• Decoration
• 2 cups confectioners’ sugar
• 3 to 4 Tbsp milk
• 1 1/2 cups chopped candied or dried fruit
• PREPARATION
• 1 . Cover fruit with 1/2 cup brandy. Soak 24 hours at room temperature.
• 2 . Heat oven to 325°F. Generously grease and flour 2 mini bundt pans with six 1-cup capacity cups in each (see Note).
• 3 . In a large bowl, beat butter, brown sugar, cinnamon, baking soda, cloves and nutmeg with mixer until well blended. Beat in eggs and milk. On low speed, beat in flour until just blended. Stir in fru
• 4 . Bake 30 to 35 minutes until a wooden pick inserted in middle of cakes comes out clean. Cool on wire rack 15 to 20 minutes, then invert and rap pan down sharply to release cakes. Spoon 1 tsp brandy
• 5 . To decorate: Beat confectioners’ sugar and milk until well blended. Drizzle over tops of cakes. Sprinkle with chopped fruit. Let icing set.
• Store: Undecorated cakes airtight, room temperature 1 week; freezer 3 months
• Decorate: Up to 2 days before serving or giving. Store airtight. Related Recipes: Cakes/Frostings, Bake, American, Christmas

Details

Servings 6

Preparation

Step 1

Little Brandied Fruitcakes
From Woman's Day | November 16, 2004 .
Photo: Jacqueline Hopkins
Nutrition Facts
Yield 12 fruitcakes
Amount Per Serving
Calories NA
Total Fat NA
Saturated Fat NA
Cholesterol NA
Sodium NA
Total Carbohydrates NA
Dietary Fiber NA
Protein NA
Active Time: 35 minutes
Total Time: 1 hour
INGREDIENTS
3 cups chopped candied fruit, a combination of orange and lemon peels, cherries and pineapple and/or dried fruit (such as apricots, raisins or cranberries)
3/4 cup brandy or dark rum
2 sticks (1 cup) butter, softened
1 cup packed brown sugar
1/2 tsp each ground cinnamon and baking soda
1/4 tsp each ground cloves and nutmeg
2 large eggs
1/4 cup milk
2 cups all-purpose flour
1 1/2 cups (6 oz) coarsely chopped pecans
Decoration
2 cups confectioners’ sugar
3 to 4 Tbsp milk
1 1/2 cups chopped candied or dried fruit
PREPARATION
1. Cover fruit with 1/2 cup brandy. Soak 24 hours at room temperature.

2. Heat oven to 325°F. Generously grease and flour 2 mini bundt pans with six 1-cup capacity cups in each (see Note).

3. In a large bowl, beat butter, brown sugar, cinnamon, baking soda, cloves and nutmeg with mixer until well blended. Beat in eggs and milk. On low speed, beat in flour until just blended. Stir in fruit with any liquid and pecans. Spoon about 1/2 cup into each bundt pan, smoothing top.

4. Bake 30 to 35 minutes until a wooden pick inserted in middle of cakes comes out clean. Cool on wire rack 15 to 20 minutes, then invert and rap pan down sharply to release cakes. Spoon 1 tsp brandy over top of each. Cool completely.

5. To decorate: Beat confectioners’ sugar and milk until well blended. Drizzle over tops of cakes. Sprinkle with chopped fruit. Let icing set.

Store: Undecorated cakes airtight, room temperature 1 week; freezer 3 months

Decorate: Up to 2 days before serving or giving. Store airtight. Related Recipes: Cakes/Frostings, Bake, American, Christmas