For obvious reasons, Christmas 2020 will be scaled back a bit, so for many the “big Christmas cake” won’t happen this year. Not to worry: for those like me who still love holiday baking, these mini fruitcakes will fill the bill. Same great flavor, same great taste, just sized down to fit the “new normal.” You’ll find other Christmas recipes in my cookbook “Teatime in Ireland.” To order signed copies, visit irishcook.com.

MINI BUNDT FRUITCAKES

Makes about 35

This “mini” fruitcake is baked in a 12-well mini Bundt pan. You can use a cupcake pan if you don’t have one of these specialty pans.

4 ounces unsalted butter

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 1/2 cups all-purpose flour

1 cup crushed pineapple, undrained

1/4 cup each golden raisins, dates, raisins and dried cranberries.

1/2 cup pecans

1/2 cup fruit and peel mix

2 tablespoon dark rum

Steps:

     1. Preheat oven to 350° F. Coat the wells of a mini-Bundt pan or cupcake pan with nonstick cooking spray.

     2. In a large bowl, beat together butter, sugar, cinnamon, ginger, baking powder, salt, and vanilla until smooth.

     3. Add eggs, one at a time, beating well after each addition. Stir in flour; stir in pineapple, fruits, nuts, candied cherries and rum.

     4. Spoon batter into prepared pan. Bake for 18 to 20 minutes, or until a skewer inserted into center of one comes out clean.

     5. Transfer pan to a rack and let cool for 5 minutes. Invert pan onto rack and let cakes cool completely. Repeat with the remaining batter. At serving time, dust with confectioners’ sugar.