Shenandoah Individual Fruitcakes

Oxmoor House
about 2 1/2 dozen


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1/4 cup plus 1 tablespoon butter or margarine
2 cups sugar
1 1/2 cups water
1 cup raisins
1 (8-ounce) package chopped dates
3 cups all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
2 eggs
2 (8-ounce) packages chopped candied mixed fruit
1 cup chopped pecans
Whole pecans (optional)


Place butter, sugar, water, raisins, and dates in a saucepan; cook on low heat about 10 minutes. Remove from heat, and let mixture cool completely. Set aside.

Combine 2 cups flour, soda, salt, cinnamon, and cloves. Add flour mixture to date mixture; stir well. Add eggs, mixing well

Dredge candied mixed fruit and pecans with remaining 1 cup flour; add to batter, mixing well. Spoon batter into greased and floured muffin pans, filling two-thirds full. Place a whole pecan on top of each muffin, if desired. Bake at 275° for 1 hour and 10 minutes or until cakes test done.

Created date

February 2010