Midget Fruit Cakes

Introduction

Midget fruit cakes are a delightful and festive treat that are perfect for the holiday season. These mini cakes are packed full of candied fruit, nuts, and warm spices, making them a delicious and indulgent dessert.

History

The history of midget fruit cakes dates back to the early 20th century, when they were a popular treat at holiday gatherings and parties. These miniature cakes were often served alongside other traditional holiday desserts, such as fruitcake and cookies.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to chop the candied fruit and nuts into small, uniform pieces to ensure even distribution throughout the batter.

- For a richer flavor, soak the fruit in rum or brandy overnight before adding it to the batter.

- To prevent the cakes from sticking to the muffin pans, be sure to grease them well before adding the batter.

Serving Suggestions

Midget fruit cakes are best enjoyed with a cup of hot tea or coffee. They also make a great addition to a holiday dessert platter.

Cooking Techniques

Bake the midget fruit cakes in miniature muffin pans at a low temperature to ensure they cook evenly and don't burn.

Ingredient Substitutions

You can substitute the candied fruit with dried fruit, such as raisins or cranberries.

- If you don't have pecans, you can use walnuts or almonds instead.

Make Ahead Tips

Midget fruit cakes can be made ahead of time and stored in an airtight container for up to a week. They also freeze well for longer storage.

Presentation Ideas

Serve the midget fruit cakes on a festive platter with a dusting of powdered sugar or a drizzle of icing for a beautiful presentation.

Pairing Recommendations

Midget fruit cakes pair well with a glass of sherry or port for a decadent dessert experience.

Storage and Reheating Instructions

Store the midget fruit cakes in an airtight container at room temperature for up to a week. To reheat, simply warm them in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

Each serving of midget fruit cakes contains approximately 200 calories.

Carbohydrates

Each serving of midget fruit cakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of midget fruit cakes contains approximately 10 grams of fat.

Proteins

Each serving of midget fruit cakes contains approximately 3 grams of protein.

Vitamins and minerals

Midget fruit cakes are a good source of vitamin C, thanks to the candied fruit. They also contain small amounts of calcium and iron.

Alergens

Midget fruit cakes contain nuts and eggs, so they may not be suitable for those with nut or egg allergies.

Summary

Midget fruit cakes are a delicious and indulgent treat that are relatively high in carbohydrates and fats. They are a good source of vitamin C and provide a moderate amount of calories per serving.

Summary

Midget fruit cakes are a delicious and festive treat that are perfect for the holiday season. Packed full of candied fruit, nuts, and warm spices, these mini cakes are sure to be a hit at any gathering. Enjoy them with a cup of tea or coffee for a delightful dessert experience.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for midget fruit cakes. It was handed down to me by my dear friend Margaret, who had learned it from her grandmother many years ago. Margaret and I would often exchange recipes, and this one was particularly intriguing to me.

The recipe called for a mix of dried fruits - raisins, currants, cherries, and apricots - as well as chopped nuts and a blend of warm spices like cinnamon, nutmeg, and allspice. The fruit mixture was soaked in brandy overnight, which would infuse it with a rich, boozy flavor.

The next day, the real magic began. I would cream together butter and brown sugar until light and fluffy, then beat in eggs one at a time. The flour mixture, along with baking powder and salt, was added to the wet ingredients, creating a thick batter. Finally, the drunken fruit mixture was gently folded in, ensuring every bite would be bursting with flavor.

I would spoon the batter into miniature muffin tins, filling each one to the brim. The midget fruit cakes would bake in the oven until golden brown and fragrant, the smell wafting through the house and tempting everyone who passed by.

Once they were cooled, I would carefully remove the tiny cakes from their tins and place them on a wire rack to finish cooling completely. The fruit cakes were then brushed with a simple sugar glaze, adding a glossy sheen and a touch of sweetness to each one.

I still remember the first time I made these midget fruit cakes for my family. The look of delight on their faces as they bit into the moist, fruity cakes was priceless. They were a hit, and soon became a staple at our holiday gatherings.

Over the years, I have made these midget fruit cakes countless times, each batch as delicious as the last. I have shared the recipe with friends and family, who have all fallen in love with the rich, decadent flavor of these tiny treats.

I often think back to Margaret and her grandmother, grateful for the gift of this recipe that has brought so much joy to my loved ones. It reminds me of the power of food to connect us, to bring us together in celebration and comfort.

As I pass on this recipe to future generations, I hope they will continue to make these midget fruit cakes with as much love and care as I have. And I hope that they, too, will feel the same sense of anticipation and delight that I do every time I bake a batch of these delicious treats.

Categories

| Cake Recipes | Candied Fruit Recipes | Cathy's Recipes | Pecan Recipes |

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