Recipe: Bite-Size Fruitcakes (using mini muffin pans)

BITE-SIZE FRUITCAKES

"Because I didn't care for fruitcake, I had to have the recipe for this after I found out what it was I'd been enjoying at the office over the holidays! My husband and I are the parents of two grown sons and grandparents of five." - Alma Stearns, Lansing, Michigan

1/2 cup butter, softened
1 cup packed brown sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (8 ounces) sour cream
2 packages (8 ounces each) chopped dates
1 pound Brazil nuts, coarsely chopped
1 pound pecans, coarsely chopped
3/4 pound chopped candied pineapple
3/4 pound candied cherries, halved
1 cup raisins
FOR THE GLAZE:
1 egg, lightly beaten
1/2 cup evaporated milk
1/4 cup water
Additional candied cherries, optional

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Set aside.

Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in the dates, nuts, pineapple, cherries and raisins. Fill paper-lined miniature muffin cups three-fourths full.

Bake at 300 degrees F for 40-50 minutes or until lightly browned and set.

To make the glaze, combine the egg, milk and water. Brush over fruitcakes. Bake 10 minutes longer. Cool on wire racks. Decorate with candied cherries if desired.

Makes about 10 dozen
Source: Taste of Home magazine