Individual Fruitcakes
Perfectly portioned and bursting with holiday charm, these Individual Fruitcakes are a modern twist on a traditional favorite. Made with a medley of dried cranberries, raisins, apricots, and crunchy pecans or walnuts, each fruitcake is infused with the warm spices of cinnamon and nutmeg, plus a zesty pop of orange zest. Brushed with a hint of brandy (optional) for extra flavor, these mini fruitcakes are the ideal balance of moist and flavorful. Baked in a muffin tin for easy single-serving portions, they’re perfect for gifting, holiday parties, or enjoying with a steaming cup of tea. Ready in under an hour, these festive treats can also be stored or frozen, making them a versatile addition to your holiday baking lineup. Whether you're rediscovering or reinventing the magic of fruitcake, this recipe delivers a delightful dose of sweetness and nostalgia.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 50 grams Brown sugar, packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 60 milliliters Milk
- 75 grams Dried cranberries
- 75 grams Raisins
- 75 grams Chopped dried apricots
- 75 grams Chopped pecans or walnuts
- 1 orange Zest of one orange
- 30 milliliters Brandy (optional)
Instructions
Preheat your oven to 160°C (320°F) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, toss the dried cranberries, raisins, apricots, and chopped nuts with 1 tablespoon of the flour to prevent them from sinking in the batter. Set aside.
In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
In another medium bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.
Add the dry ingredients to the creamed mixture in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined after each addition.
Gently fold in the flour-coated dried fruits and nuts. If you're using brandy, fold it in as well.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the fruitcakes from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, brush the tops with a little additional brandy while still warm for extra flavor and moisture.
Store in an airtight container at room temperature for up to 1 week, or wrap individually in plastic wrap and freeze for longer storage.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 454.2 g | 165% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 298.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 396 mg | 30% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
