BABY FRUITCAKES WITH RUM GLAZE
FOR THE CAKES:
3 large eggs
1 cup finely chopped mixed candied fruit
1/2 cup golden raisins
1/2 cup sweetened, flaked coconut
1/4 cup pitted, chopped dates
1 tablespoon lemon juice
Zest of 1/2 lemon
1 cup sifted cake flour, divided use
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup pineapple juice
1 cup pecan halves
FOR THE RUM GLAZE:
1/4 cup sugar
1/4 cup pineapple juice
1 tablespoon rum
1 teaspoon fresh lemon juice
Grated zest of 1/2 lemon
TO MAKE THE CAKES:
Arrange a pan of water on the bottom rack of the oven. Place top rack in the middle of the oven and preheat to 400 degrees F. Line 24 standard-size muffin cups with paper liners and spray them with a nonstick spray with flour.
Place eggs in a bowl of hot tap water to warm them to room temperature.
In a medium bowl, stir together the candied fruits, raisins, coconut and dates. Sprinkle with the 1 tablespoon lemon juice and zest of 1/2 lemon and stir again. Toss with 1/4 cup of the flour. Sift the remaining flour, baking powder and salt onto a piece of waxed paper.
Cream the butter and sugar until light. Add the eggs, one at a time, beating after each addition. Add vanilla and 1/3 cup pineapple juice. Add flour mixture, fruit and nuts and stir well. Fill the paper-lined muffin cups almost to the top.
Bake until a wooden pick comes out clean and the cakes are done, 15-20 minutes. Remove to a rack and prick 3 or 4 holes in each cake with a wooden skewer.
WHILE THE CAKES ARE BAKING, MAKE THE GLAZE:
Bring 1/4 cup sugar, 1/4 cup pineapple juice, rum, 1 teaspoon lemon juice and zest of 1/2 lemon to a boil in a small saucepan.
Spoon the glaze over the warm cakes, slowly letting it soak in. Decorate with additional candied fruits and nuts.
BAKING NOTES:
Keep in mind you will be using a total of 3 1/4 cups of fruit and nuts. If there is a particular fruit you do not like, substitute another. It is important to use the right ratio of fruit to batter.
Makes 24 standard-size cupcakes
Source: Cakes from Scratch in Half the Time by Linda West Eckhardt and James Baigrie
FOR THE CAKES:
3 large eggs
1 cup finely chopped mixed candied fruit
1/2 cup golden raisins
1/2 cup sweetened, flaked coconut
1/4 cup pitted, chopped dates
1 tablespoon lemon juice
Zest of 1/2 lemon
1 cup sifted cake flour, divided use
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup pineapple juice
1 cup pecan halves
FOR THE RUM GLAZE:
1/4 cup sugar
1/4 cup pineapple juice
1 tablespoon rum
1 teaspoon fresh lemon juice
Grated zest of 1/2 lemon
TO MAKE THE CAKES:
Arrange a pan of water on the bottom rack of the oven. Place top rack in the middle of the oven and preheat to 400 degrees F. Line 24 standard-size muffin cups with paper liners and spray them with a nonstick spray with flour.
Place eggs in a bowl of hot tap water to warm them to room temperature.
In a medium bowl, stir together the candied fruits, raisins, coconut and dates. Sprinkle with the 1 tablespoon lemon juice and zest of 1/2 lemon and stir again. Toss with 1/4 cup of the flour. Sift the remaining flour, baking powder and salt onto a piece of waxed paper.
Cream the butter and sugar until light. Add the eggs, one at a time, beating after each addition. Add vanilla and 1/3 cup pineapple juice. Add flour mixture, fruit and nuts and stir well. Fill the paper-lined muffin cups almost to the top.
Bake until a wooden pick comes out clean and the cakes are done, 15-20 minutes. Remove to a rack and prick 3 or 4 holes in each cake with a wooden skewer.
WHILE THE CAKES ARE BAKING, MAKE THE GLAZE:
Bring 1/4 cup sugar, 1/4 cup pineapple juice, rum, 1 teaspoon lemon juice and zest of 1/2 lemon to a boil in a small saucepan.
Spoon the glaze over the warm cakes, slowly letting it soak in. Decorate with additional candied fruits and nuts.
BAKING NOTES:
Keep in mind you will be using a total of 3 1/4 cups of fruit and nuts. If there is a particular fruit you do not like, substitute another. It is important to use the right ratio of fruit to batter.
Makes 24 standard-size cupcakes
Source: Cakes from Scratch in Half the Time by Linda West Eckhardt and James Baigrie
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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