Best 2 Mini Fruitcakes Recipes

Indulge in a delightful journey of flavors with our Mini Fruitcakes, a timeless classic reborn in bite-sized perfection. These exquisite treats are meticulously crafted with a symphony of dried fruits, nuts, and spices, all enveloped in a moist and flavorful cake batter. Each miniature fruitcake is a treasure trove of delectable textures and vibrant flavors, offering a satisfying experience in every bite. Our collection features a variety of recipes, catering to diverse tastes and preferences. From traditional fruitcakes brimming with candied fruits and nuts to modern interpretations infused with unique ingredients like chocolate chips or ginger, our recipes promise an unforgettable taste sensation. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions and helpful tips ensure a successful baking adventure. Prepare to be enchanted by the irresistible aroma of freshly baked fruitcakes, filling your home with warmth and cheer.

Here are our top 2 tried and tested recipes!

MINI FRUITCAKES

Mini Fruitcakes image

Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. -Lisa McDermith, Highland, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 2.5 dozen

Number Of Ingredients 17

Ingredients

1/2 cup sherry
6 tablespoons sugar
2 tablespoons margarine
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 large egg
1/4 teaspoon vanilla extract
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dates
1/2 cup finely chopped green candied cherries
1/2 cup finely chopped red candied cherries
3/4 cup finely chopped candied pineapple
1/4 cup raisins
1/4 cup golden raisins
1/2 cup finely chopped walnuts

Steps:

Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

MINI HONEY FRUITCAKES

Mini Honey Fruitcakes image

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

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h30m

Yield Makes 1 dozen

Number Of Ingredients 16

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 1/2 sticks unsalted butter
1/2 cup sugar
1/3 cup honey
1/4 cup apricot jam
2 large eggs
1 cup ricotta cheese or 3/4 cup whole milk
1 cup pecans or almonds, toasted and ground
1 cup coarsely chopped dried apricots (5 ounces)
3/4 cup chopped dried cranberries or cherries (5 ounces)
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of salt
Garnish: dried apricots, cranberries, or cherries

Steps:

Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
Beat butter and sugar until pale and fluffy. Beat in honey and jam, and 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.
Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.

Tips and Conclusion

Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any last-minute scrambling.
Preheat your oven: Always preheat your oven to the correct temperature before baking. This will help ensure that your fruitcakes bake evenly.
Use fresh, high-quality ingredients: The quality of your ingredients will directly affect the taste of your fruitcakes. Use fresh fruits, nuts, and spices for the best flavor.
Don't overmix the batter: Overmixing the batter can make your fruitcakes tough. Mix just until the ingredients are combined.
Bake the fruitcakes until they are done: Use a toothpick to check the doneness of your fruitcakes. Insert the toothpick into the center of a fruitcake. If it comes out clean, the fruitcake is done.
Let the fruitcakes cool completely before glazing them: This will help the glaze set properly.
Store the fruitcakes in an airtight container at room temperature: Fruitcakes can be stored for up to 2 weeks at room temperature.

Conclusion

Mini fruitcakes are a delicious and festive treat that can be enjoyed by people of all ages. They are perfect for holiday parties, potlucks, or simply as a snack. With a little planning and effort, you can easily make your own mini fruitcakes at home. So what are you waiting for? Get baking!