Mini Honey Fruitcakes

Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.

1¾ cups all-purpose flour, unbleached
2 tsp. baking powder
coarse sea salt
1½ sticks butter
½ cup sugar
⅓ cup pure honey
¼ cup apricot jam
2 large eggs
1 cup ricotta cheese or ¾ cup whole milk
1 cup pecans or almonds, toasted and ground
1 cup dried apricots, coarsely chopped (5 oz)
¾ cup dried cranberries or cherries, chopped (5 oz)
1 recipe Honey Glaze

Garnish:
dried apricots, cranberries, or cherries
Mixed Citrus Sauce

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Whisk together flour, baking powder and 1 tsp. sea salt.

Beat butter and sugar until pale and fluffy. Beat in honey and jam, then eggs. Add flour mixture and beat, alternating with ricotta. Beat in nuts and dried fruit.

Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.

Brush fruitcakes with glaze and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool.

Serve fruitcakes with Mixed Citrus Sauce.

Makes 1 dozen.