Tiny Christmas Fruitcakes
From the kitchen of Dora Grimm
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Contains nuts, Travels well
1/4 pound candied cherries (quartered)
3 candied pineapple slices, chopped
2 1/4 cups chopped nuts
1/2 cup flour
1 can Eagle Brand sweetened condensed milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon orange extract
Grand Marnier for soaking baked cakes
Preheat oven to 300 degrees.
Grease tiny muffin tins very well.
Place pan of boiling water in oven (bottom rack) when baking.
Chop candied fruits and toss with the flour.
Mix in the rest of the ingredients and fill the muffin tins 3/4 full.
Bake 30 to 35 minutes.
Remove from tins when done and put on a rack to cool.
Spoon Grand Marnier over each fruitcake (repeat each day for three days).
Store in an airtight container.
Easy recipe, great taste and just the right amount of fruit and nuts. A two bite fruitcake.