Tiny Christmas Fruit Cakes Ingredients:
Ingredients:
- 1/4 pound dried cranberries, chopped
- 1/4 pound dried apricots, chopped
- 2 cups chopped walnuts
- 1 cup unsweetened shredded coconut
- 1 (14 oz) can evaporated milk
- 3 tablespoons unsalted butter, softened
- 2 teaspoons almond extract
Instructions:
- Preheat your oven to 300°F (150°C). Grease small muffin tins thoroughly, making sure to coat each cup well.
- Dice the dried cranberries and apricots into small pieces. Roughly chop the walnuts.
- In a large mixing bowl, combine the chopped dried fruit, walnuts, and shredded coconut. Add the evaporated milk, softened butter, and almond extract to the mixture. Stir everything together until evenly combined.
- Spoon the mixture into the prepared muffin tins, filling each about three-quarters full.
- Place the tins in the preheated oven and bake for 30-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool before carefully removing them from the tins.
