Table of Contents
6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins 1 1/2 cups chopped walnuts (5 1/2 ounces) 1 3/4 cups brandy 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup packed light-brown sugar 3 large eggs, lightly beaten 1 1/2 cups all-purpose flour, (spooned and leveled)
Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers. 1 miniature fruitcake: 84 calories, 2g fat (0 saturated fat), 9mg cholesterol, 18mg sodium, 18g carbohydrate (13g sugars, 1g fiber), 1g protein.
Fruitcake Cookies: Drop by rounded tablespoonfuls, 2 inches apart onto buttered baking sheets or parchment paper. Bake 15 to 18 minutes. Makes about 5-1/2 dozen cookies. Preheat oven to 300 degrees F. Grease and flour 10-inch Bundt pan. Combine flour and baking soda; set aside. In large bowl, combine remaining ingredients; blend in dry ingredients.
1 mini fruitcake: 93 calories, 2g fat (0 saturated fat), 6mg cholesterol, 53mg sodium, 17g carbohydrate (12g sugars, 1g fiber), 1g protein.
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