Adorable Mini Fruit Cakes Recipe: Sweet Bites of Joy

Crafting delightful mini fruit cakes brings pure joy to any kitchen adventure.

Sweet aromas will soon fill your space with warmth and excitement.

Compact and charming, these little desserts pack incredible flavor into every bite.

Seasonal fruits dance alongside rich, buttery batter, creating irresistible miniature treats.

Baking becomes an intimate experience when you pour love into each small cake.

Fresh ingredients and simple techniques make these mini fruit cakes accessible for everyone.

You’ll find yourself falling in love with this delectable recipe that promises pure delight.

Grab your apron and let the baking magic begin!

Festive Joys in Every Mini Fruit Cake Bite

• Celebrate Festive Moments: Perfect for holiday gatherings, these mini fruit cakes bring warmth and cheer to any celebration with their rich, spiced flavors and elegant presentation.
• Quick and Easy Baking: Simple ingredients and straightforward steps make this recipe accessible for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Dessert Delight: Adaptable to different dietary preferences, these mini cakes can be customized with alternative liquids like tea and offer a delightful treat for various occasions.
• Gourmet Touch: Elegant decoration with dried orange slices and rosemary sprigs elevates these small cakes from ordinary to extraordinary, making them look professionally crafted.

Mini Holiday Fruit Cakes Ingredient Breakdown

• Dried Mixed Fruit: Classic holiday mix perfect for soaking.
• Rum or Tea: Adds moisture and rich flavor to the fruit.

• Flour: Essential base for cake texture.
• Baking Powder: Helps cake rise and become light.
• Almond Meal: Provides nutty richness and tender crumb.

• Brown Sugar, Butter: Create sweet, rich cake foundation.
• Eggs: Bind ingredients and add structure.
• Vanilla Extract: Adds warm, sweet undertone.
• Orange Zest: Brings bright citrus notes.

• Mixed Spice, Cinnamon: Deliver warm, festive holiday flavor.

• Icing Sugar, Lemon Juice, Boiling Water: Create smooth, tangy glaze.
• Dried Orange Slices, Rosemary Sprigs: Provide elegant garnish.

Mini Fruit Cakes Holiday Baking Guide

Step 1: Soak Fruit in Flavor

Mix dried mixed fruit with rum or tea in a bowl. Cover and let it marinate overnight, allowing the fruit to absorb the delicious liquid.

Step 2: Prepare Baking Space

Warm up the oven to 180°C (350°F). Grease an 8-hole mini loaf pan and line with baking paper for easy removal.

Step 3: Create Creamy Base

• Butter
• Brown sugar
• Vanilla extract
• Orange zest

Beat for about 6 minutes until the mixture becomes light and fluffy. Add eggs one at a time, mixing thoroughly after each addition.

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Mixed spice
• Cinnamon
• Almond meal

Gradually blend these dry ingredients into the butter mixture, mixing until just combined.

Step 5: Incorporate Soaked Fruit

Gently fold the soaked fruit into the batter. Distribute the mixture evenly among the loaf pan cavities.

Step 6: Bake and Enhance

Bake for 30-35 minutes. Check doneness by inserting a skewer into the center – it should come out clean. While the cakes are still warm, brush them with additional rum or tea for extra moisture.

Step 7: Cool and Finish

Let the cakes rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Step 8: Decorate with Glaze

• Icing sugar
• Lemon juice
• Boiling water (enough to create a thick, pourable consistency)

Drizzle the glaze over the cooled cakes. Garnish with dried orange slices and fresh rosemary sprigs for a festive touch.

Mini Fruit Cake Tips That Capture the Holidays in One Bite

• Soak Fruit Strategically: Let dried mixed fruit absorb rum or tea overnight to intensify flavor and ensure moisture throughout the mini cakes.
• Prevent Fruit Sinking: Lightly coat soaked fruit with a tablespoon of flour before folding into batter to prevent fruit from dropping to the bottom during baking.
• Master Smooth Mixing: Beat butter mixture until light and fluffy for about 6 minutes to create a tender, delicate cake texture with better volume.
• Control Liquid Consistency: Add boiling water gradually to icing sugar and lemon juice to achieve the perfect drizzling thickness without making it too runny or too thick.
• Garnish with Purpose: Use dried orange slices and fresh rosemary sprigs not just for decoration but to add subtle aromatic complexity to the mini fruit cakes.

Storing Mini Fruit Cakes For The Holidays

• Place cooled mini fruit cakes in an airtight container, separating layers with parchment paper. Keep refrigerated for up to 5 days, maintaining their moist texture and fresh flavor.
• Wrap each cake individually in plastic wrap, then aluminum foil. Store in a freezer-safe container for maximum 3 months. Seal tightly to prevent freezer burn and preserve taste.
• Store in a sealed container at cool room temperature for 2-3 days. Keep away from direct sunlight and heat sources to prevent drying out.
• Warm gently in microwave for 10-15 seconds or in oven at 160°C for 5 minutes. Avoid overheating to maintain cake's delicate moisture and soft crumb.

Side Picks for Mini Fruit Cakes

• Pair with Warming Winter Whiskey: Rich, smooth whiskey complements the cake's spiced fruit notes, enhancing the rum-soaked complexity with its deep caramel undertones.
• Serve with Spiced Chai Latte: The aromatic tea's cardamom and cinnamon harmonize perfectly with the cake's mixed spices, creating a cozy holiday flavor profile.
• Match with Aged Port Wine: Deliciously sweet port cuts through the cake's dense texture, while its rich berry notes highlight the dried fruit's intensity.
• Create a Mulled Wine Companion: Gently heated red wine with cinnamon sticks and orange zest mirrors the cake's festive spices, offering a complementary warming beverage.

Mini Fruit Cake Twists

• Gluten-Free Delight: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains the cake's rich texture and flavor.
• Rum-Free Option: Substitute rum with apple juice or orange juice for a non-alcoholic mini cake that's perfect for all ages.
• Vegan Adaptation: Use coconut oil instead of butter, replace eggs with mashed banana or applesauce, and choose plant-based milk to create a dairy-free and egg-free alternative.
• Low-Sugar Version: Swap brown sugar with stevia or monk fruit sweetener, and reduce the amount of icing sugar to create a lighter, less sweet mini fruit cake for health-conscious bakers.

FAQs

• Can I use different types of dried fruit?

Yes, you can substitute the mixed dried fruit with your favorite dried fruits like cranberries, apricots, or raisins. Just ensure they’re chopped to similar sizes for even distribution in the cake.

• Is it necessary to soak the fruit overnight?

Soaking helps the fruit become plump and infuses them with flavor. If you’re short on time, soak for at least 2-3 hours to achieve similar results.

• What if I don't have almond meal?

You can replace almond meal with ground almonds or substitute with regular flour. This might slightly change the texture, but the cake will still be delicious.

• Can I make these mini fruit cakes without alcohol?

Absolutely! Replace rum with strong brewed tea or apple juice. The liquid helps soften the fruit and adds moisture to the cake.

Mini Fruit Cakes Recipe

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4.8 from 35 reviews

• Total Time: 8 hours 35 minutes
• Yield: 12 1x

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Description

Sweet mini fruit cakes sparkle with seasonal charm, delivering delightful bites of pure indulgence. Rich with candied fruits, spices, and a hint of holiday magic, these petite treats will enchant dessert lovers seeking classic comfort.

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Ingredients

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Fruit Base:

• 250 grams (8.8 ounces) dried mixed fruit
• 1/2 cup (120 milliliters) rum (or strong black tea)
• 1/4 cup (60 milliliters) rum (or strong black tea) for brushing

Wet Ingredients:

• 200 grams (7 ounces) unsalted butter, softened
• 1 cup (220 grams) firmly packed brown sugar
• 4 free-range eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated orange zest

Dry Ingredients:

• 1 1/4 cups (156 grams) plain flour
• 1/2 cup (50 grams) almond meal
• 1/2 teaspoon baking powder
• 2 teaspoons mixed spice
• 1 teaspoon ground cinnamon

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Instructions

1. Macerate dried mixed fruit in rum or tea overnight, allowing the fruit to absorb the liquid and become plump and flavorful.
2. Prepare an 8-hole mini loaf pan by greasing and lining with baking paper, ensuring easy removal of the cakes.
3. Use an electric mixer to cream butter, brown sugar, vanilla extract, and orange zest until the mixture becomes light, airy, and pale in color.
4. Gradually incorporate eggs into the creamed mixture, beating thoroughly after each addition to create a smooth, homogeneous batter.
5. In a separate bowl, sift together flour, baking powder, mixed spice, cinnamon, and almond meal to eliminate any lumps and ensure even distribution of dry ingredients.
6. Gently fold the dry ingredient mixture into the butter mixture, mixing until just combined to maintain the cake’s delicate texture.
7. Carefully incorporate the rum-soaked fruit into the batter, distributing evenly to ensure each cake has a generous amount of fruit.
8. Divide the batter equally among the loaf pan cavities, smoothing the tops to create uniform mini cakes.
9. Bake in a preheated oven at 180°C (160°C fan-forced) for 30–35 minutes, or until a skewer inserted into the center comes out clean.
10. While still warm, brush the cakes with additional rum or tea to enhance moisture and flavor.
11. Allow cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
12. Prepare the icing by mixing icing sugar and lemon juice, gradually adding boiling water until achieving a thick yet pourable consistency.
13. Once cooled, drizzle the icing over the cakes, creating an elegant finish.
14. Garnish with dried orange slices and fresh rosemary sprigs for a festive and aromatic presentation.

Notes

• Soak fruit overnight to enhance moisture and infuse deep rum or tea flavor, ensuring rich taste absorption.
• Use room temperature eggs and butter for smoother, more consistent cake batter that blends effortlessly.
• Replace rum with orange juice for non-alcoholic version, maintaining bright citrus undertones while keeping cake family-friendly.
• Gently fold fruit into batter to prevent overmixing, which maintains delicate cake texture and prevents dense, tough results.

• Prep Time: 8 hours
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 12
• Calories: 225
• Sugar: 14g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg