Miniature Fruit Cakes

1 cup chopped walnuts
1 cup raisins
1 cup mixed candied fruit
2/3 cup chopped dried apricots
1 cup sifted all-purpose flour, divided
4 eggs
1/2 cup packed brown sugar
3/4 cup crushed Amaretti di Saronno Biscuits (8 pair)

Preheat over to 325F. Grease three 2-cup loaf pans. In large bowl, combine walnuts, raisins, candied fruit, apricots and 1/4 cup of the flour. Toss to coat well.

In small bowl with mixer at medium speed, beat eggs. Add brown sugar and crumbs. With mixer at low speed add remaining 3/4 cup of the flour. Add egg mixture to fruit and nut mixture, mix well. Pour into prepared pans. Bake for 5 minutes or until knife inserted in center comes out clean.

Makes 3 small loaves.

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Cajun Country -- New Iberia, Louisiana