Little Sherried Fruitcakes Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
Phelps,
3 cup: All-purpose flour, sifted
1 1/4 tsp: Baking soda,
1/2 tsp: Salt,
1/2 tsp: Cinnamon,
1/2 tsp: Nutmeg,
1/4 tsp: Cloves,
1/8 tsp: Ginger,
1/2 cup: Black raisins,
1/2 cup: White raisins,
1 cup: Mixed diced candied fruits,
1 cup: Pecans, chopped
1 cup: Butter or margarine,
1 1/2 cup: Sugar,
2: Eggs, well beaten
1 cup: Sherry,
1/2 cup: Honey,
Directions:
Mix and sift flour, soda, salt, and spices; stir in fruits and nuts.
Cream butter or margarine; gradually cream in sugar; add eggs.
Gradually add flour-fruit mixture alternately with Sherry and honey.
Line muffin cups with paper baking cups; fill about 2/3 full with the
cake mixture. Bake in a slow oven (325 degrees) about 1 hour. Cool
thoroughly, then store in a tightly covered container. Makes 25 to 28
little cakes. Source: Family recipe.
Judis Notes: I have had the best luck baking these little cakes in
a 300 degree oven for about 50 minutes. Ovens vary; if you do bake
them at 325 degrees, start checking at about 45 minutes.
Shared and MM by Judi M. Phelps (G.Phelps1) GEnie, (Juphelps) Delphi.
Source from luhu.jp
Cream butter or margarine; gradually cream in sugar; add eggs.
Gradually add flour-fruit mixture alternately with Sherry and honey.
Line muffin cups with paper baking cups; fill about 2/3 full with the
cake mixture. Bake in a slow oven (325 degrees) about 1 hour. Cool
thoroughly, then store in a tightly covered container. Makes 25 to 28
little cakes. Source: Family recipe.
Judis Notes: I have had the best luck baking these little cakes in
a 300 degree oven for about 50 minutes. Ovens vary; if you do bake
them at 325 degrees, start checking at about 45 minutes.
Shared and MM by Judi M. Phelps (G.Phelps1) GEnie, (Juphelps) Delphi.
Source from luhu.jp