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Tiny Tim Fruitcakes Recipe

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This recipe for Tiny Tim Fruitcakes is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


14 oz. pkg. date bar mix
1/3 cup flour
3/4 tsp. baking powder
1 tsp. pumpkin pie spice
2 eggs, beaten
2 tbsp. honey
1/2 cup thick applesauce, sweetened
1/2 cup moist mincemeat
1 1/2 cups mixed candied fruits, chopped medium fine
1 cup walnuts, chopped
1/3 cup butter
2 tbsp. flour
1/8 tsp. salt
1/3 cup milk
2 1/4 cups powdered sugar
1 tsp. vanilla extract
1/2 tsp. brandy or brandy extract
pecan halves (optional)

In a large bowl, add the date bar mix. Add the flour, baking powder and pumpkin pie spice; stir until blended. Add beaten eggs, honey, applesauce and mincemeat; beat well. Stir in candied fruits and nuts; gently mix by hand. You can put cupcake liners in regular or mini-cupcake pans. It will make about 3 dozen regular cupcakes or 6 dozen mini-cupcakes. (Mom always made the mini-ones.) Bake in a preheated 375 oven for about 15 minutes or until done. Mom always left them plain, but you can ice them if you chose. Icing: Melt butter in a saucepan. Blend in flour and salt. Add milk slowly. Cook and stir mixture until it boils and thickens. Remove from heat and beat in the powdered sugar, vanilla and brandy. Frosting can be tinted green or red, then decorated with a pecan half.

Personal Notes:
Personal Notes:
Don't turn down your nose at this fruitcake recipe. It is a mouthful of spicy fruits and nuts, since each mini-cake is just enough for one bite. They were extra good when mom would take the time to splash a tiny bit of brandy onto each one. It seemed the older they got, the better they tasted!




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