Mini Cream Cheese Fruitcakes
- 1 cup golden raisins (5 12 oz.)
- 1 cup chopped walnuts (4 12 oz.)
- 12 cup chopped pitted dates
- 14 cup Grand Marnier, brandy or orange juice
- 12 cup (1 stick) unsalted butter, at room temperature, plus extra for pans (or substitute cooking spray)
- 1 1/4 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 6 oz. cream cheese, softened
- 1 34 cups sugar
- 4 large eggs, room temperature
- 1 tsp. vanilla extract
- Peel of 1 lemon, finely grated
- In medium bowl, combine raisins, walnuts, dates and Grand Marnier.
- Cover, and set aside for at least 4 hours, or overnight, mixing occassionally.
- Melt 2 tablespoons butter.
- Brush insides of four 534 x 314-inch disposable aluminum loaf pans with butter.
- Line each one with a 4-inch-wide strip of wax paper, leaving about 2 inches extending over sides.
- Brush paper with butter.
- Preheat oven to 325 F.
- In medium bowl, mix flour, baking powder, salt and spices.
- Set aside.
- In large bowl, using electric mixer, beat 12 cup butter and cream cheese until smooth and fluffy.
- Gradually beat in sugar, then one egg at a time, beating well after each addition.
- Beat in vanilla and lemon peel.
- With mixer on low speed, beat dry ingredients into creamed mixture in several stages, scraping down sides of bowl as needed.
- Fold in fruit and nut mixture.
- Divide batter evenly among prepared pans, smoothing tops with spoon.
- Place pans on large baking sheet, leaving some room between them.
- Bake until tops are golden and toothpick inserted in center of cakes comes out clean, about 55 minutes.
- Transfer pans directly to wire rack to cool completely.
- When cooled, remove cakes by lifting wax paper; peel off paper.
golden raisins, walnuts, dates, grand marnier, unsalted butter, flour, baking powder, salt, ground cinnamon, ground nutmeg, cream cheese, sugar, eggs, vanilla extract, lemon
Taken from www.vegetariantimes.com/recipe/mini-cream-cheese-fruitcakes/ (may not work)