Best 4 Mini Fruitcake Recipes
**Mini Fruitcake: A bite-sized delight for every occasion**
Mini fruitcakes bring nostalgic Christmas flavors in a compact, individual serving. These dense, moist cakes are studded with a variety of candied fruits, nuts, and spices, offering a symphony of flavors in every bite. Our collection of recipes provides options for all tastes, from classic fruitcakes packed with traditional ingredients to unique variations that incorporate modern twists. Whether you prefer a moist, boozy cake or a gluten-free, vegan alternative, we have the perfect recipe for you. Bake these mini fruitcakes as gifts for friends and family, add them to your holiday dessert table, or enjoy them as a sweet treat throughout the year.
WONDERFUL MINI FRUITCAKE
These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h40m
Yield 5 mini loaf fruit cakes
Number Of Ingredients 16
Steps:
- Set oven to 325 degrees.
- Grease five 5" x 3" mini loaf pans.
- In a mixing bowl, cream butter and brown sugar.
- Add eggs one at a time, beating well after each addition.
- In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
- In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
- Stir in fruit and nut mixture, mix well.
- Spoon into prepared mini loaf pans (pans will be full).
- Bake at 325 degrees for 1 hour.
- Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
- Let stand 10 minutes before removing from the pans to wire racks.
- In a bowl, combine the glaze ingredients.
- With pastry brush, brush glaze over the warm loaves.
- Cool completely.
MINI FRUITCAKE
Make and share this Mini Fruitcake recipe from Food.com.
Provided by mandabears
Categories Dessert
Time 25m
Yield 36 fruitcakes
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees.
- Place cupcake liners in muffin pans.
- In a large bowl mix all ingredients together, except candied cherries.
- Mix thoroughly.
- Using a spoon fill each liner 2/3 full with batter.
- Top with a cherry half.
- Bake for 20-25 minutes.
MINI FRUITCAKE CUPCAKES
I do not have a picture to add of these little cupcakes, sorry. These are like little jewels! Everyone knows stories about horrible fruitcakes but I can assure you that everyone will love these. Made with Grand Marnier, fruit and nuts, these jewels are purely fantastic. Try them.
Provided by Joy Carlton
Categories Other Desserts
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Combine first 3 ingredients in a large bowl. Pour liqueur over fruit, cover and marinate overnight.
- 2. Add pecans and dates to fruit mixture, stir well. Combine eggs and sugar, stir in flour.
- 3. Spoon 1 heaping tablespoon of batter into well-greased 1 3/4 inch muffin pans. Bake at 300 degrees for 30 minutes.
MINI FRUITCAKE
These are in my published cookbook as 'Victorian Jewels'. They take fruitcake to a tasty new high and are very easy to make. Prep. time does not include the overnight marinating.
Provided by momthecook 2
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix fruit, raisins, currants and brandy.
- Let sit overnight.
- In the morning, cream together the brown sugar, butter and egg.
- Mix flour, salt, baking soda and spices.
- Add to egg mixture.
- Mix well and stir in marinated fruit.
- Add walnuts if desired. (I do half with, half without nuts.).
- Fill paper lined muffin cups 1/2 full.
- Bake at 300F for 30 minutes.
- While still warm pour 1/4 teaspoons brandy over each.
- I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.
Tips:
- To make sure your fruitcake is evenly moist, soak the dried fruit in the rum or brandy for at least 12 hours, or overnight.
- If you don't have any rum or brandy, you can use orange juice or apple cider instead.
- Use a variety of dried fruit in your fruitcake, such as raisins, cherries, currants, and apricots.
- To make your fruitcake extra special, add some chopped nuts, such as walnuts or almonds.
- Bake your fruitcake in a loaf pan or bundt pan. If you're using a bundt pan, grease and flour the pan before pouring in the batter.
- Bake the fruitcake at a low temperature (325 degrees Fahrenheit) for a long time (2-3 hours). This will help to ensure that the fruitcake is evenly cooked and moist.
- Once the fruitcake is baked, let it cool completely before glazing it.
- You can use a variety of glazes for your fruitcake, such as a simple sugar glaze or a more elaborate glaze made with honey, butter, and rum.
Conclusion:
Mini fruitcakes are a delicious and festive treat that can be enjoyed by people of all ages. They're perfect for holiday parties, gift-giving, or simply as a sweet snack. With a little planning and effort, you can easily make your own mini fruitcakes at home. So why not give it a try? You might just be surprised at how easy it is to make these delicious treats.
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