Tuesday, November 26, 2019

Mini Fruitcakes for People Who Hate Fruitcake

These little gem-colored treats are chewy and sweet but contain no cake. I’ve found that people who dislike fruitcake will gobble these up! They’re also quick and easy to make, a welcome addition to your holiday cookie repertoire. You can easily adapt the recipe to include your favorite dried and candied fruits.


2 cups chopped nuts: I use walnuts and pecans.

1 pounds pitted dates, cut into quarters

2 8-ounce packages of mixed diced candied fruit for fruitcake. In my grocery store, it’s called 

Fruitcake Mix.

I love the flavor of orange, so I added ½ cup candied orange peel, diced.

8 ounces shredded coconut. You can use sweetened or unsweetened—there’s plenty of sugar in this recipe as is.

a pinch of salt

1 can sweetened condensed milk

Combine all ingredients well, roll into small balls (Not gonna lie, it’s a sticky mess. Try oiling your hands first) and put into paper-lined mini-muffin tins. Bake at 300 degrees Fahrenheit for about 18 minutes until golden. Cool and serve. Makes three dozen.

 Rhonda Strong Gilmour
writing as Sadira Stone
Contemporary Romance with Heart and Heat

1 comment:

Mary Morgan said...

Ooo...these looks delicious! Thanks for sharing!