Bite-Size Fruitcakes

The holidays are almost here (wow). This generous recipe makes enough mini-fruitcakes to give as gifts or to bring to a big party.

2 cups moist mincemeat
1 1/2 cups chopped pecans
2 cups diced mixed candied fruits
1 cup sliced pitted dates
3/4 cup salad oil
1 cup sugar
3 eggs
2 teaspoons vanilla
3 1/2 cups sifted flour
1 1/2 teaspoons soda
1 teaspoon salt
Small glazed fruit or pecan halves

Oven: 300 degrees

In a large bowl, combine the mincemeat, chopped pecans, diced fruit and sliced dates. In a second bowl, beat the oil and sugar together, then beat in the eggs one at a time, and add the vanilla.

Sift the flour, soda and salt together and beat into the egg mixture. Pour over the mixed fruit and nuts and mix well. Spoon batter into well-greased muffin cups (about 1 1/2-inches across), filling cups about 3/4 full. Press a glazed cherry half, small pineapple wedge, or a half pecan into the center top of each cake.

Bake for about 30 minutes, or until cake springs back at the touch of a finger. Remove cakes from pan and cool on wire racks. When cool, cakes can be wrapped in plastic wrap, waxed paper or aluminum foil to store. Makes about eight dozen cakes.

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