Mini Fruitcake
Delightfully festive and brimming with holiday cheer, these Mini Fruitcakes combine the rich, spiced flavor of traditional fruitcake with the convenience of individual-sized portions. Perfectly moist and buttery, each fruitcake is packed with a medley of vibrant dried fruits like raisins, cranberries, and apricots, along with crunchy nuts and a touch of fragrant orange zest. With warm spices like cinnamon and nutmeg and a tender texture, these fruitcakes are ideal for holiday parties, gifting, or enjoying alongside a cup of tea. Easy to prepare in just 40 minutes, they bake beautifully in a muffin tin for minimal fuss. Elevate them further by adding a dusting of powdered sugar or a shiny syrup glaze. Minimize waste, maximize flavor, and transform fruitcake skeptics into believers with this irresistible recipe!
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Recipe Information
Ingredients
- 120 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground nutmeg
- 115 g Unsalted butter, softened
- 100 g Brown sugar
- 2 Eggs, large
- 1 tsp Vanilla extract
- 60 ml Milk
- 200 g Chopped mixed dried fruits (raisins, cranberries, apricots, etc.)
- 50 g Chopped nuts (walnuts, pecans, or almonds)
- 1 tsp Orange zest
Instructions
Preheat your oven to 175°C (350°F) and line a muffin tin with 8 cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the softened butter and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the dried fruits, nuts, and orange zest with a spatula until evenly distributed in the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a mini fruitcake comes out clean.
Remove from the oven and allow the fruitcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Before serving, dust with powdered sugar or glaze with a simple sugar syrup for added shine and sweetness.
Nutrition Facts
Calories |
2772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 222.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 428 mg | 33% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2271 mg | 48% | |
*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.
