This delightful twist on a holiday fruitcake is simple and tasty. Bake in mini-muffin tins for convenient portions that can also be stored in the freezer for later.
Ingredients
- 1/4 cup softened butter
- 1 egg
- 1 1/3 cup flour
- 1 14.5 oz canned fruit cocktail (lite syrup or water packed)
- 2 tbsp raisins
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/2 cup chopped unsalted nuts (walnuts, pecans, almonds, pistachios, etc.)
- 2 tbsp shredded coconut (fresh, sweetened, or unsweetened)
Directions
1. Pre-heat the oven to 350 F.
2. Open the can of fruit and strain the liquid. (This can be saved if you wish to soften the raisins.)
3. *Optional* To soften raisins, place them in a small pot with the fruit liquid (or plain water). Bring to a light boil and cook for about 10 minutes.
4. Spread the canned fruit pieces and raisins on a cutting board and chop finely.
5. In a large bowl, thoroughly combine the softened butter with the egg.
6. Slowly add in the flour, baking powder, and baking soda, mixing well.
7. Add in the cinnamon, nutmeg, clove, nuts, and shredded coconut. Stir until everything is combined.
8. Spray the mini-muffin tins with non-stick spray, or lightly grease them.
9. Fill with batter 3/4, and bake for about 25 minutes. (Longer times may be needed for regular muffins or small loaf sizes. Like other baked goods, insert a toothpick into the center and remove, if it comes out clean it should be fully cooked.)