SMALL FRUIT CAKES RECIPES RECIPES

Name: Wonderful Mini Fruitcake
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 5 mini loaf fruit cakes
Ingredients: 1 cup butter, softened; 1 1/4 cups packed brown sugar; 4 eggs; 3 cups all-purpose flour, divided; 1 lb chopped candied fruit; 2 (8 ounce) packages pitted dates, chopped; 1 (15 ounce) package raisins; 1 cup chopped walnuts; 1 cup chopped almonds or 1 cup pecans; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1/4 cup good quality orange juice (freshly-squeezed is best); 1 cup icing sugar; 2 tablespoons milk

WONDERFUL MINI FRUITCAKE RECIPE - FOOD.COM

Wonderful Mini Fruitcake Recipe - Food.com image

These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special

Total Time 1 hours 40 minutes

Prep Time 25 minutes

Cook Time 1 hours 15 minutes

Yield 5 mini loaf fruit cakes

Number Of Ingredients 16

Ingredients

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 lb chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped almonds or 1 cup pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup good quality orange juice (freshly-squeezed is best)
1 cup icing sugar
2 tablespoons milk

Steps:

Set oven to 325 degrees.
Grease five 5" x 3" mini loaf pans.
In a mixing bowl, cream butter and brown sugar.
Add eggs one at a time, beating well after each addition.
In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
Stir in fruit and nut mixture, mix well.
Spoon into prepared mini loaf pans (pans will be full).
Bake at 325 degrees for 1 hour.
Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
Let stand 10 minutes before removing from the pans to wire racks.
In a bowl, combine the glaze ingredients.
With pastry brush, brush glaze over the warm loaves.
Cool completely.

Nutrition Facts : Calories 2108.4, FatContent 72.6, SaturatedFatContent 27.5, CholesterolContent 267.7, SodiumContent 1256.7, CarbohydrateContent 361.3, FiberContent 19.4, SugarContent 264.7, ProteinContent 28.5

MINI FRUITCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Mini Fruitcakes Recipe: How to Make It - Taste of Home 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

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

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, FatContent 2g fat (0 saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

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MINI FRUITCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME

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
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