The best delicious Individual Fruitcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Individual Fruitcakes recipe today!
Hello my friends, this Individual Fruitcakes recipe will not disappoint, I promise! Made with simple ingredients, our Individual Fruitcakes is amazingly delicious, and addictive, everyone will be asking for more Individual Fruitcakes.
What Makes This Individual Fruitcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Individual Fruitcakes.
Ready to make this Individual Fruitcakes Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
7 tb Unsalted Butter
4 oz Pitted Dried Cherries;
-coarsely chopped
3/4 c Orange Liqueur
4 oz Dried Apricots
2 oz Dried Pineapple; broken up
1/2 c Cake Flour
1/4 c Firmly Packed Light Brown
-Sugar
2 tb Crystallized Ginger; finely
-chopped
1/4 ts Ground Nutmeg
1 pn Ground Cloves
2 Eggs
2/3 c Pecans; coarsely chopped
Grease four microwave-safe 1 to 1 1/2 cup glass or ceramic molds or bowls
with 1 tb butter. Line bottom of molds with waxed paper. Grease paper.
Combine cherries and liqueur in microwave-safe 4 cup glass measure.
Reserve. Combine apricots, pineapple, and 2 ts flour in a food processor.
Pulse with on/off motion until coarsely chopped. Stir into cherry mixture.
Cover measure tightly with microwave-safe plastic. Microwave on HIGH (100%)
for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Drain through strainer, reserving fruit and syrup separately.
Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food
processor. Pulse with on/off motion to combine. Add eggs. Whirl just until
smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit.
Divide batter evenly among prepared molds. Cover each tightly with
microwave-safe plastic wrap. Place bowls around inside edge of microwave
carousel. Microwave on HIGH (100%) for 4 minutes and 30 seconds. Carefully
prick plastic to release steam. Carefully uncover.
Turn cakes onto a large plate and let cool slightly. Carefully remove waxed
paper. Brush reserved syrup over cakes as they cool. When completely cool,
wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks.
Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg
sodium, 161 mg cholesterol.
Exchanges: 2 starch/bread, 4 1/2 fruit, 7 fat.
Yields
4 Servings
Leave a Reply