Mini fruitcakes loaded with fruit! Pineapple, cranberries and currants seasoned with cinnamon, ginger and allspice.
1-1/2 cups fresh pineapple chunks
1 cup fresh or unthawed frozen cranberries
1 cup dried currants
1/2 cup chopped pecans
1-2/3 cups liquid fruit juice concentrate
1 cup buttermilk
3 large eggs
3 cups whole wheat pastry flour
1-1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon allspice
To make fruit juice concentrate, place unthawed concentrate in saucepan and bring to a boil over high heat. Boil rapidly until liquid is reduced to 1-2/3 cup - about ten minutes. Preheat the oven to 350-degrees.
Lightly butter and flour five mini loaf pans (5-1/2 x 3-1/4 x 2-inches). Combine pineapple, cranberries, currants and pecans. Measure out 3/4-cup of the mixture and set aside. Whisk together the fruit juice concentrate, buttermilk and eggs until combined. Sift together the flour, baking soda, salt, cinnamon, ginger and allspice. Add wet ingredients and whisk until smooth. Stir in remaining fruit/nut mixture.
Divide batter evenly among pans. Place remaining nut mixture on top. Place pans on large baking sheet and bake for approximately 45-55 minutes.
Recipe makes 5 mini loaves.