Zutaten für Individual Fruitcakes
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Zubereitung von Individual Fruitcakes
- Preheat oven to 300°F (150°C). Line a muffin tin with paper baking cups.
- In a large bowl, combine 1 cup chopped pecans, 1 cup chopped dates, 1 cup chopped candied cherries, and 1 cup chopped pineapple.
- In a separate bowl, whisk together 2 teaspoons baking powder, 1/2 teaspoon salt, 2 cups all-purpose flour, and 1 1/2 cups granulated sugar.
- Add the dry ingredients to the fruit and nut mixture. Mix well with your hands until evenly combined.
- In a separate bowl, beat 2 large eggs until light and foamy.
- Gradually add the beaten eggs to the fruit and nut mixture, mixing gently until just combined. Do not overmix.
- Pack the batter into the prepared baking cups, filling each about 2/3 full.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the fruitcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, they can be stored in the freezer for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
146g
Fat
5g
Carbs
14g
