Mini Fruitcakes with Cream Cheese Frosting Recipe

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 package (8 ounces) cream cheese, at room temperature
• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 teaspoons vanilla
• 3 eggs
• 1 cup dried pineapple, finely chopped
• 1 cup dried apricots, finely choppe
• 1 cup dried cranberries, coarsely chopped
• 1 cup chopped pecans
• Cream Cheese Frosting (recipe follows)

Preparation:

Heat oven to 350 degrees F. Grease and flour 6 mini bundt or loaf pans or six 6-ounce glass custard cups.

Combine flour, baking powder, and salt in a small bowl.

Beat together cream cheese, sugar, butter and vanilla in a medium-size bowl until blended and smooth. Beat in eggs, one at a time, until well mixed. Gradually add flour mixture to egg mixture until blended.

Reserve 1 tablespoon each of dried pineapple, apricots, cranberries, and pecans for garnish. Stir remaining dried fruit and nuts into batter until blended. Divide batter evenly among prepared pans. Run a knife through batter to remove any air pockets. Bake in heated 350-degree oven 35 to 40 minutes or until a wooden pick inserted in centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Turn cakes out on racks to cool completely.

Drizzle frosting evenly over cakes. Sprinkle with reserved dried fruit and nuts.

Yield: 6 cakes (2 servings each)

Cream Cheese Frosting
Beat together 2 tablespoons softened cream cheese and 1 tablespoon fresh lemon juice in a medium-size bowl until smooth. Sift in 2/3 cup confectioners' sugar; beat to combine. Beat in 1/4 cup heavy cream and 1 teaspoon vanilla until blended and smooth. If too thick, add 1 tablespoon milk to thin. Makes about 1 cup.

Recipe Source: Family Circle All-Time Favorite Recipes by Jean Anderson, Elaine Hanna (Doubleday)
Reprinted with permission.

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