raebates
Staff member
- 18,217
Bites, in this case, is a noun, not verb. 
It could very well be my imagination, but I think someone asked me to post this. If not, well, it's out there if anyone wants it.Fruitcake Bites1/2 lb. candied fruit, finely chopped (about 1 1/2 generous cups)
1 cup dried fruit, such as cherries, cranberries, blueberries and/or raisins
1 T brandy, whisky, or rum
Enough apple cider (or undiluted apple juice concentrate) to cover fruit*
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup packed brown sugar
1/4 cup butter
2 eggs
3/4 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)1. Place candied fruit, dried fruit and bourbon in medium bowl; cover and let stand overnight.2. Heat oven to 375°F. In large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg and allspice. 3. In another large bowl, beat brown sugar and butter at medium speed 3 to 4 minutes or until blended. Add eggs one at a time, beating well after each addition. Beat in vanilla until blended. Stir flour mixture into butter mixture. Stir in nuts, candied fruit, dried fruit and soaking liquid. 4. Spray mini muffin pan with flour/oil spray. Spoon batter into cups. Bake 7 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Turn out, and cool on wire rack.Store in air-tight container. These are great the second or third day. They easily keep well for a week or more.*If you like, you can use all sippin' whiskey or all apple cider.
It could very well be my imagination, but I think someone asked me to post this. If not, well, it's out there if anyone wants it.Fruitcake Bites1/2 lb. candied fruit, finely chopped (about 1 1/2 generous cups)1 cup dried fruit, such as cherries, cranberries, blueberries and/or raisins
1 T brandy, whisky, or rum
Enough apple cider (or undiluted apple juice concentrate) to cover fruit*
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 cup packed brown sugar
1/4 cup butter
2 eggs
3/4 teaspoon vanilla extract
1 cup chopped walnuts or pecans (optional)1. Place candied fruit, dried fruit and bourbon in medium bowl; cover and let stand overnight.2. Heat oven to 375°F. In large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg and allspice. 3. In another large bowl, beat brown sugar and butter at medium speed 3 to 4 minutes or until blended. Add eggs one at a time, beating well after each addition. Beat in vanilla until blended. Stir flour mixture into butter mixture. Stir in nuts, candied fruit, dried fruit and soaking liquid. 4. Spray mini muffin pan with flour/oil spray. Spoon batter into cups. Bake 7 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Turn out, and cool on wire rack.Store in air-tight container. These are great the second or third day. They easily keep well for a week or more.*If you like, you can use all sippin' whiskey or all apple cider.
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