Christmas fruitcake cupcakes

This is my fantastic old recipe for the Best Christmas Fruitcake Ever, but in a new form. Fruitcake cupcakes!

It’s always so popular, so sweet and moist, that even though the recipe makes 5 small loaves, it’s never enough to give a nice looking piece to the number of people I want to share it with.

So this year I tried baking it in muffin cups–with some success.  I immediately discovered that if it’s not a loaf, you’ll want to cut the cherries into smaller pieces. (When you slice the loaf the cherries automatically get sliced.) That left me digging the cherries out of the batter–well, you get the picture. The alternative would be to put in a lot more cherries! I’ll leave that decision to you.

I started with the tiny muffin/ cupcake tins, 1 1/2 inches in diameter, and saw right away that the fruit mix was too coarse for that size–and that you’d want to do something about that before mixing into the batter. (see above) Also, they baked too fast and got very crispy on the top. Basically little rocks. Most of those went into the compost. 🙁

Regular sized muffin tins worked well though, but I would still recommend cutting up the cherries. I tried putting a half a candied cherry on top but most of them sank into the mix.

Other than that, they were very successful! 🙂

This recipe is so moist (it’s the jam and pineapple) that you really don’t have to wrap the cakes cloths soaked in brandy, or fruit juice, or, my favorite, Fireball. So I’m not planning on wrapping the cupcakes. (Although I will wrap the loaves in brandy soaked cloths, and foil, and put them in a plastic bag in the refrigerator until Christmas.)

But I would suggest baking them in paper or, even better, foil lined muffin cups (they might stick to paper) since they get slightly candied on top and stick to the tins. I didn’t do that and had to cut them out of the tins.

And only bake for one hour thirty minutes, checking occasionally from one hour on.

Get The Best Christmas Fruitcake Ever recipe HERE.

It’s a great recipe, nothing like the dry cakes you buy in the supermarket. Give it a try and let me know what you think.

PS _ The winner of the print copy of The Good Neighbor in November’s Facebook sweepstakes was Teresa Byrd! Congratulations Teresa!

Watch for next month’s contest when you’ll be able to enter in comments on the blog post too.

 

Announcing a new monthly contest!

I’ve been quiet much too long, a combination of working hard on the new Fortune Bay book (Starting Over off the editor’s today. Yay!), lots and lots of wonderful guests basically all through October (the two-month old and two-year old were just adorable), and just plain life.

So now I feel like reaching out to my readers and, to get back on track,

I’m starting a new monthly contest.

I’ll be giving away a print copy of one of my Fortune Bay books. (Yes they are available in print. Did someone say Christmas present?)

This month, it’s The Good Neighbor. (You can read an excerpt HERE )

To enter, all you have to do is answer the question of the month HERE on my facebook page, in the comments.

I’ll be picking a winner on the 15th of each month.

Good luck!

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Fall Sale — 2 books for $1.59 USD & $1.99 CAD each

This sale is part of KOBO’s

199 ebooks for $1.99

So expect to see lots of other bargains there!

Meanwhile, no rest for the wicked–I’m back to work on editing Starting Over, Book 4 in the series due out at the end of November 2017.

 

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Quick Fruit Surprise Muffins

Perfect for breakfast or tucked in a back-to-school lunch.

For me, September is all about keeping up with the ripening fruit from our garden. This year everything is ripening at once, so I’ve made peach jam, frozen figs to make leather later, pitted and frozen Italian prune plums and made Mostly Plum Jam from a mixture of other plums and the end of the blueberries.

It has even trickled into Starting Over, the story I’m almost finished writing, when Lily, trying to win over Marshall’s children, bakes them Fruit Surprise Muffins.

We’ve enjoyed these moist fruity muffins for years. I usually poke a frozen cherry in the center of each muffin, (that’s the surprise!) but since I’ve been working on plums this week, I made this batch with chopped plums. The original recipe calls for plums, but that has never stopped me from improvising!

Try them. I bet your family will love them.

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Print Recipe
Fruit Surprise Muffins
A delicious healthy muffin that keeps well.
Cuisine Sweet Treats
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large muffins
Ingredients
Wet Ingredients
Dry Ingredients
Fruit
  • 1 cup stone fruit drained, chopped, fresh or frozen. cherrie or plums are good.
Cuisine Sweet Treats
Prep Time 10 minutes
Cook Time 20 minutes
Servings
large muffins
Ingredients
Wet Ingredients
Dry Ingredients
Fruit
  • 1 cup stone fruit drained, chopped, fresh or frozen. cherrie or plums are good.
Instructions
  1. Preheat oven to 400 F.
  2. Soak oats in yogurt
  3. Add oil, sugar and egg. Beat well
  4. Mix dry ingredients in a separate bowl. Add to moist ingredients all at once. Before stirring, pour fruit over dry ingredients. (Or add whole cherries at the end.) Stir to blend.
  5. Spoon into muffin cups. (I use paper liners.) (This is when I poke in the cherries.) Bake for 20 minutes.

Cherry Cake

I had a house full this week, my niece, her partner and their 5 children visiting and, it being cherry season here in BC, I took the opportunity to make my favorite Cherry Cake. It’s sort of like the French Clafoutis but the beaten egg whites make it more of a cake, less pie. And the almond extract makes it smell amazing!

We’ve been lucky to have a prolific cherry tree for many years and I make this cake form either fresh or frozen cherries.  Best eaten the first day – as if you could resist!

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Print Recipe
Cherry Cake
A light un-iced cherry cake bursting with juicy cherries.
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Cuisine Sweet Treats
Prep Time 20 minutes
Cook Time 45 minutes
Servings
pieces
Ingredients
Instructions
  1. Wash and pit cherries.
  2. Separate eggs and set yolks aside. Beat egg whites until stiff. Set aside in another bowl.
  3. Cream butter. Add the sugar. Add egg yolks and almond extract and beat vigorously.
  4. Mix in flour and salt.
  5. Butter mixture will be quite stiff. Add a bit of the egg whites to soften, then fold egg whites into butter mixture. Do not over blend.
  6. Butter 9" X 9" baking pan (or slightly larger) and sprinkle with bread crumbs. Pour in batter and stud with drained cherries.
  7. Bake at 375° F. for 30 minutes. Cool and sprinkle with icing sugar to decorate if you wish.
  8. Enjoy.