Photo by James Baigrie

In England, it's traditional to send fruitcakes to loved ones during the holiday season. Unfortunately, said fruitcakes usually arrive hardened, stale, and are often inedible. Let's bring this tradition to America with these cute, fluffy baby fruitcakes from Cakes from Scratch in Half the Time that are guaranteed to be tasty and fresh!

Serves: 24

Ingredients
3 large eggs
1 cup finely chopped mixed candied fruit
1/2 cup dried currants
1/2 cup sweetened, flaked coconut
1/4 cup pitted, chopped dates
1 tablespoon lemon juice
Grated zest of 1/2 lemon
1 cup sifted cake flour, divided
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) soft, unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup pineapple juice
1 cup pecan halves

Rum Glaze Ingredients
1/4 cup sugar
1/4 cup pineapple juice
1 tablespoon golden rum, such as Bacardi Ocho
1 teaspoon lemon juice
Grated zest of 1/2 lemon

Candied fruit and nuts, for decoration

Directions
1. Prepare to bake. Arrange a pan of water on the bottom rack of the oven. Arrange the top rack in the middle of the oven and preheat it to 400°F. Line 24 standard muffin cups with paper liners and spritz them with Baker’s Joy. Place the eggs in a bowl of hot, tap water.
2. Make the batter. In a medium bowl, stir together the candied fruits, currants, coconut, and dates. Sprinkle with the lemon juice and zest and stir again. Toss with 1/4 cup of the flour. Sift the remaining flour, baking powder, and salt onto a piece of wax paper. Cream the butter and sugar in a stand mixer until light. Add the eggs, one at a time, beating after each addition. Add the flour mixture to the butter mixture in thirds, alternately with the vanilla and pineapple juice. Fold in the fruit and nuts.
3. Bake the cakes. Fill the paper-lined muffin cups almost to the top. Bake until a wooden pick comes out clean and the cakes are done, 15 to 20 minutes. Remove to a rack and prick 3 or 4 holes in each cake with a wooden skewer.
4. Finish the cakes. While the cakes are baking, make the glaze by bringing the sugar, pineapple juice, rum, lemon juice, and zest to a boil in a small saucepan. Spoon half the glaze over the warm cakes, slowly letting it soak in. Decorate with additional candied fruits and nuts.

Excerpted from Cakes from Scratch in Half the Time by Linda West Eckhardt with permission from Chronicle Books LLC © 2005. Photographs by James Baigrie.

Click here for more holiday recipes.

-- Lauren Le Vine

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