Temperature: 350 ° F
Ingredients
Batter
- 3/4 cup sweet butter
- 1 juice of 1 lemon
- 3/4 cup brown sugar
- 3 eggs (large)
- 3 Tablespoons dark rum
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon powdered cloves
Fruits
- 8 ounces diced candied fruit
- 4 ounces light raisins
- 4 ounces dark raisins
- 2 ounces currants
- 2 ounces Turkish apricots, chopped
- 4 ounces natural, red, and green candied pineapple, chopped
Nuts
- 2 ounces blanched almonds
- 2 ounces walnuts
- 2 ounces pecans
Instructions
These cupcakes can be made months in advance and stored in the freezer to give as holiday gifts. To store, wrap cupcakes in cheesecloth saturated with rum or in saran wrap and then again in aluminum foil.
Preheat oven to 350 degrees. Line cupcake pan with paper liners.
Mix butter, lemon juice, brown sugar, eggs, rum, flour, baking powder, cinnamon, and cloves until creamy. Slowly blend in fruits and nuts. Spoon into cupcake papers to top of papers
Bake at 325 degrees for 45-60 minutes. Remove from pan, and brush top of cupcakes with dark rum.
Wrap fruit cupcakes in cheese cloth or saran wrap and aluminum foil and freeze.
Variations:
Add an extra 6 ounces fruits and omit nuts for nutless fruitcakes.
Cut recipe in half for 24 cupcakes. Or make entire batter, bake 24 cupcakes and bake the rest of the batter in a loaf pan (bake at 325 degrees for 60-75 minutes).
Yield: 48 cupcakes
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