Tiny Fruit Cakes
Tiny Fruit Cakes are delightful bite-sized treats filled with nuts, candied fruits, coconut, and vanilla, perfect for festive occasions or satisfying sweet cravings.
Ingredients
Instructions
- Cut up candied cherries, candied pineapple, and chopped pecans.
- Add canned Eagle Brand milk, shredded coconut, melted butter, and vanilla to the fruit and nuts.
- Grease tiny muffin tins well and fill each with the mixture.
- Bake at 300°F (150°C) for 30 minutes.
- Remove carefully when done and allow to cool.
Tips & Substitutions
For a delightful twist, consider adding a pinch of nutmeg or cinnamon to the mixture for extra flavor. If you can't find candied cherries, dried cranberries or raisins work well as substitutes. Ensure the muffin tins are well-greased to prevent sticking; using a non-stick spray can also help. These tiny fruit cakes can be made ahead and stored for a sweet treat anytime, making them a great addition to your holiday baking alongside recipes like Soft Sour Cream Date Nut Cookies.
Serving Suggestions
These tiny fruit cakes make a wonderful dessert or snack, perfect for holiday gatherings or as a sweet treat with afternoon tea. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They also pair beautifully with a cup of coffee or tea. Consider serving alongside other festive treats from American recipes for a delightful spread.
Storage & Reheating
Store leftover tiny fruit cakes in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. If frozen, let them thaw at room temperature before serving. Reheat briefly in the microwave for a warm, comforting treat, but be careful not to overheat them, as they can become dry.
Nutrition & Diet Analysis (per serving)
Each serving of Tiny Fruit Cakes contains roughly 51 calories, with 0g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer. Just make sure to chop them finely for even distribution in the batter. Different nuts offer unique flavors that can enhance the overall taste of the tiny fruit cakes.
How do I know when the cakes are done baking?
The tiny fruit cakes are done when they are golden brown on the edges and a toothpick inserted in the center comes out clean. Since they bake at a low temperature, keeping an eye on them during the last few minutes is crucial to avoid over-baking.
Can I add more fruits to the mixture?
Absolutely! Feel free to incorporate additional dried or candied fruits like apricots, figs, or even raisins to enhance the flavor and texture. Just ensure that the total amount of fruit remains balanced with the other ingredients to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).