Tiny Fruitcake Jewels

Courtesy of Lory Utz

Makes 3 dozen if baked in NON-STICK mini-muffin tins
Preheat oven to 325 degrees

1/2 cup unsifted cake flour – spoon gently into measuring cup and level with knife
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup firmly packed dark brown sugar
1/2 cup dried fruit (I use small bag from Kruse Farms of apples, apricots, papaya, pears and
raisins)
2 Tablespoons of candied citron (I found it at Safeway, but other stores should have it)
1/4 cup dried currants
1/2 cup chopped pecans
1/2 cup liquid Meyer’s dark rum (1/4 cup for batter and 1/4 cup for brushing after baking)
1/2 cup (1 stick) unsalted butter, softened
1 large egg
1/4 cup dark molasses
2 Tablespoons milk or cream (I use whichever I have on hand)
1 teaspoon vanilla extract

Dry ingredients: In a bowl sift together the flour, cinnamon, salt and baking soda.

I use a food processor for this recipe.

Check the dried fruit to be sure the pieces are nicely chopped. If necessary, chop the larger pieces (like the apricots) once again. Soak the fruit and the chopped nuts in 1/4 cup rum.

In the food processor cream the butter with the dark brown sugar. Add the egg, molasses, the cream (or milk) and vanilla and beat till fluffy. Add the candied citron and mix well. The blade of the food processor will incorporate the candied citron into the butter/sugar/molasses/egg mixture without having to chop it.

Add the flour mixture and mix just till incorporated.

Put the batter into a bowl and gently stir in the fruit and nuts.

Spoon the batter into the muffin tins using two spoons and fill the tins about half full.

Bake for 15 – 17 minutes until the batter just begins to shrink away from the sides of the molds and the tops spring back when lightly touched with a finger. Cool slightly and remove from pan onto rack to finish cooling. While still warm, brush with remaining rum.

When cool, spread a small amount of rum glaze on top and place three or four small pieces of the dried fruit on top.

This recipe freezes well. After defrosting, to serve them in a festive way, I like to place them in gold foil mini-muffin cups.

RUM GLAZE:

Mix about 1-1/4 to 1-1/2 cups confectioners sugar with 2 Tablespoons rum and 2 Tablespoon melted butter; to reach desired consistency. Glaze should be spreadable but not stiff.