Little Fruit Nut Cakes
Delightfully moist and bursting with flavor, these Little Fruit Nut Cakes are the perfect bite-sized indulgence for any occasion. Combining the sweetness of a medley of dried fruits with the satisfying crunch of chopped nuts, these mini cakes are delicately spiced with a hint of cinnamon for added warmth. Made with simple pantry staples and ready in under an hour, they’re a breeze to whip up and are ideal for tea time, holiday gatherings, or as a portable snack. The golden-brown cakes can be finished with a dusting of powdered sugar for an elegant touch, adding just the right amount of sweetness. With their tender crumb and balanced richness, these little treats are sure to become a favorite for both everyday and special moments. Keywords: fruit and nut cakes, mini cakes, spiced fruit desserts, holiday baking, easy cake recipe.
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Recipe Information
Ingredients
- 115 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 2 pieces Large eggs
- 150 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 60 milliliters Whole milk
- 1 teaspoon Vanilla extract
- 100 grams Dried fruit mix (chopped)
- 80 grams Chopped nuts (e.g. walnuts, pecans, or almonds)
- 10 grams Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 175°C (350°F) and lightly grease a 12-cup muffin tin or line it with paper liners.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Do not overmix.
Gently fold in the chopped dried fruit and nuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once the cakes are completely cooled, dust the tops with powdered sugar if desired before serving.
Nutrition Facts
Calories |
253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 19.7 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 136 mg | 3% | |
*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.
