These petite fruitcakes take a little work, but they’re well worth it.  Even self-proclaimed fruitcake haters will like them, promise.  I like to double or triple up on the recipe and make many smaller hand size fruitcakes which I wrap and give as Christmas presents. 

cup red wine

cups butter

cup sugar

large eggs

cups all-purpose flour

teaspoons salt

cheesecloth and paper pan liners

Light Fruit Mixture:

cups slivered almonds

cup light raisins

cup candied pineapple, diced

cups candied cherries, halved

cup honey

Dark Fruit Mixture:

cups walnuts, chopped

cup dark raisins

cup candied citron, diced

cup candied orange peel, diced

cup molasses

teaspoon ground cinnamon

teaspoon ground cloves

teaspoon allspice

Grease and line 2 loaf pans with baking paper; grease again and set aside.  In a medium bowl, combine light fruit ingredients, set aside.  In another bowl, combine dark fruit ingredients, set aside.  In another mixing bowl, cream together butter and sugar, add eggs, beat well.  Stir in flour and salt.  Pour half of the creamed batter into each of the already prepared bowls of fruit; mix well.  Spoon half of the dark and light fruit mixtures into each pan.  Bake in a 300 degree oven for 1-3/4 to 2 hours.  Cool; remove from pan.  Wrap in wine-soaked cheesecloth.  Over wrap in foil.  Refrigerate 2 weeks (remoisten with wine several times during the 2 week interval.) 

Yield:  2 (10x4x3 inch) loaf pans or 6 smaller loaves