YIELD 20 small "cupcake" size bites
TIME NEEDED: days to soak fruit, at least an hour for bakingEQUIPMENT
- 32oz jar with a tight lid
- 20 cupcake cups
- 3 cups total assortment of dried fruit, bigger fruits chopped
suggested options: dates, apricots, cherries, raisins, cranberries, figs, prunes - 8oz Amaretto (or other liquor)
- 3/8 cup candied orange or citron peel and/or crystalized ginger
- 1 cup sifted all-purpose flour or almond flour
- 1 teaspoon double acting baking powder
- 1/4 tsp kosher salt
- 2 eggs
- 1/2 cup granulated sugar
- 1 cup shelled pistachios
- 1/2 cup sliced almonds
- 1 cup shelled pecans or walnuts OR 2.5 cups nuts total
PREPARATION
- Coarsely chop dried fruit, final measure (dates plus others) is 3 cups.
- Put in a 32oz jar and add liquor.
- Let soak 2 to 3 days, turning and shaking jar periodically.
- Keep rotating that jar!
- Heat oven to 300 degrees.
- Combine fruit in a bowl with orange peel and its candied friends.
- Mix the flour, baking powder and salt.
- Sift this over fruit. Toss to coat.
- In medium bowl, beat eggs until frothy.
- Beat in sugar.
- Pour over fruit.
- With wooden spoon, mix well.
- Fold in nuts, mix until coated with batter.
- Divide mixture into paper cups that have been sprayed with PAM.
(you can place the cups directly on a cookie sheet, no need for a muffin tin) - Bake for about 60 minutes, until tops of bites look dry but not brown.
- When bites are done, let stand for 5 minutes.
If not eating right away, wrap bites in plastic wrap. They will keep for two months in refrigerator.
If storing, sprinkle with more liquor an hour before serving (optional, I haven't ever bothered).
If storing, sprinkle with more liquor an hour before serving (optional, I haven't ever bothered).
Previous versions of this recipe, with links to sources:
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Is This Mutton
Is This Mutton
