02 December 2009

bite-sized dark rum fruitcakes

my mom makes the best fruitcake cookies and I am always on the look out for a good recipe to try.  when I ran across this one it looked so good that I just had to give it a try.  makes about 5 dozen.

1 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground allspice berries
1 cup (2 sticks) butter
1 cup firmly packed dark brown sugar
1/2 cup light molasses
1 egg
1/4 cup spiced rum
1/2 cup diced dried apricots
1/2 cup diced pitted prunes
1 cup diced pitted dates
3/4 cup dried currants
3/4 cup raisins
1 cup coarsely chopped walnuts
grated zest of 1 orange
  1. preheat oven to 300 F
  2. in a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice and mix well. in a large bowl, using an electric mixer on medium speed, beat the butter until soft and creamy, about 1 minute.  gradually beat in the brown sugar until light and fluffy, about 3 to 4 minutes.  
  3. beat in the molasses, then the egg, until well blended, about 1 minute.  beat in the flour mixture in thirds, alternating it with the rum, until just blended.  with a wooden spoon, stir in the apricots, prunes, dates, currants, raisins, walnuts, and orange zest until just blended.
  4. line a miniature muffin tin with paper liners.  fill each with a heaping tablespoon of batter, about three-fourths full.  bake for 20 minutes or until the cakes spring back when pushed with your finger.  transfer to a wire rack to cool.  when completely cool, store in a airtight container for up to 1 month.

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