One of the regular holiday treats Mom made during my childhood were what she called Tiny Tim Fruitcakes. Sounds perfect. I mean, really- one bite of fruitcake is about all most people want, right? So I thought it would be an ideal treat to include here this month. When I went looking through her boxes and notebooks of recipes, though, the mini-fruitcake recipes (Mom had at least two- up to several recipe versions of almost everything she clipped) I came across ingredient lists of things like packages of spice cake or date nut bread mix, canned applesauce and even canned mincemeat filling- yuck!
I don't know if I will eventually come across more fruitcake recipes, or if Mom improvised her own. That's what I decided to do (having never made a fruitcake before), taking a basic tea bread recipe and adding raisins and candied fruit to it. So here it is, my first attempt. Not bad, and a couple of people told me I liked it, although next time I will add more candied fruit, and perhaps some molasses or honey. Try coming back next year, but until then, my Tiny Tim Fruitcake recipe 2012 follows on the next page...
- 1/2 cup butter
- 3/4 cup light brown sugar
- 2 eggs, beaten
- 2 tablespoons bourbon, plus more for brushing fruitcakes
- 1 teaspoon vanilla
- 1/2 cup milk
- 2 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup mixed light and dark raisins, soaked in bourbon overnight
- 1 1/4 cup mixed candied fruit, diced
- 1/2 cup candied pineapples and cherries, diced fine
- 1 cup chopped pecans, plus additional toasted pecans for topping fruitcakes
- @ 1 cup Ateco 482 16-Ounce Fondant Mix
- Stir together with a whisk the flour, baking powder, cinnamon and salt.
- Cream together butter and sugar until fluffy.
- Add eggs, bourbon and vanilla.
- Alternately add flour and milk in three additions.
- Stir in raisins, candied fruit and nuts.
- Scoop into mini muffin cups. Bake for @ 25-30 minutes at 325 degrees.
- Brush the warm fruitcakes with about 1 cup of bourbon, and allow the cakes to cool completely. You can do this again on the day if you like- extra bourbon always helps!
- Heat the pouring fondant over a low temperature, adding a bit of simple syrup if neccessary to thin. Pour one about one teaspoon of fondant over each fruitcake to ice, then top with a toasted pecan quarter.
Happy New Year!