Looking for a festive treat that’s rich in tradition and flavor? These Petite Jeweled Fruitcake Cups are a vintage-inspired delight, perfect for holiday gatherings, bake sales, or gift boxes. Packed with jewel-toned fruits and crunchy nuts, these mini fruitcakes are moist, flavorful, and improve with age.
They store beautifully in the refrigerator for up to two months, and for an extra touch of indulgence, you can brush them occasionally with brandy, rum, or bourbon to deepen their mellow richness.
🧁 Ingredients:
- 2 cups dried apricots (11 ounces)
- 2 cups pitted dates (12 ounces)
- 1½ cups nuts (8 ounces)
- 1 cup red and green candied pineapple, chopped
- 1 cup red and green maraschino cherries, drained
- 1 cup Gold Medal all-purpose flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons vanilla
- 3 large eggs
- Light corn syrup, if desired
🥣 Instructions:
- Preheat oven to 300°F. Line 24 medium muffin tins (2½ x 1¼ inches) with foil baking cups.
- In a large bowl, combine all ingredients except corn syrup. Stir until evenly mixed.
- Spoon about ⅓ cup of batter into each prepared muffin cup.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer to a wire rack. For a glossy finish, brush tops with light corn syrup while warm. Let cool completely.
- Wrap tightly and refrigerate for up to 2 months.
Yield: 24 fruitcake cupcakes
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