¾ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces
1 cup chopped dates
¾ cups chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
½ teaspoon pure vanilla extract
Halved candied cherries1. Preheat oven to 275ºF.
2. In a bowl, combine the sugar, flour, baking powder, salt, pecans, dates and candied fruit.
3. Combine egg yolks and vanilla; stir into dry ingredients.
4. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil.
5. Bake in a preheated oven for 1 hour.
6. Uncover; top each fruitcake with cherries.
7. Continue baking for 5 minutes longer or until a toothpick inserted near the center comes out clean.
8. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.
¼ cup all-purpose flour
½ teaspoon baking powder
⅛ teaspoon sea salt
1½ cups Pecan Valley Pecan Pieces
1 cup chopped dates
¾ cups chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
½ teaspoon pure vanilla extract
Halved candied cherries1. Preheat oven to 275ºF.
2. In a bowl, combine the sugar, flour, baking powder, salt, pecans, dates and candied fruit.
3. Combine egg yolks and vanilla; stir into dry ingredients.
4. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover the muffin tin tightly with heavy-duty aluminum foil.
5. Bake in a preheated oven for 1 hour.
6. Uncover; top each fruitcake with cherries.
7. Continue baking for 5 minutes longer or until a toothpick inserted near the center comes out clean.
8. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.
Yield: 1 dozen
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