Mini Fruit Cakes: A Christmas Gift of Love and Flavor
When Christmas comes around, it’s the perfect time to indulge in baking that not only fills the house with festive aromas but also brings joy to those who enjoy the sweet creations. Fruit cake is a holiday classic that has been around for centuries, yet it often gets a bad rap for being too dense or overly rich. However, these adorable mini fruit cakes offer a lighter, more modern twist on the traditional version. These pint-sized versions are perfect for those who may not want to tackle a large, heavy fruit cake but still want to enjoy all the flavors that come with it. Whether you’re gifting them to friends and family or serving them at your holiday gathering, these mini fruit cakes are sure to be a hit.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 mini fruit cakes 1x
- Category: Dessert, Holiday Treat
- Method: Baking
- Cuisine: Christmas, Festive
- Diet: Vegetarian
Ingredients
For the Fruit Cake Mixture:
- 250g dried mixed fruit (a combination of raisins, currants, sultanas, and chopped dried apricots or prunes works beautifully)
- 1/2 cup rum (or, if you prefer a non-alcoholic version, strong black tea can be used)
- 1/4 cup rum or tea (for brushing the cakes later)
- 200g unsalted butter, softened to room temperature for a creamy texture
- 1 cup firmly packed brown sugar, which gives the cakes their delicious caramel sweetness
- 1 tsp vanilla extract, adding a warm, aromatic flavor
- 1 tsp finely grated orange zest, contributing a refreshing citrus note
- 4 free-range eggs, at room temperature, to create a light and fluffy batter
- 1 1/4 cups plain flour, the base for the batter
- 1/2 tsp baking powder, to help the cakes rise
- 2 tsp mixed spice, a lovely blend of cinnamon, nutmeg, and cloves
- 1 tsp ground cinnamon, which enhances the warm, comforting flavors
- 1/2 cup almond meal, adding moisture and richness to the cakes
For the Icing:
- 2 cups pure icing sugar, sifted for a smooth, glossy finish
- 2 tbsp lemon juice, providing a tangy contrast to the sweetness of the cake
- 2 tbsp boiling water, added gradually to adjust the icing’s consistency
- 8 slices dried orange, halved (optional, but they add a festive and aromatic touch)
- 8 small sprigs of rosemary, for a pop of color and a refreshing herbal fragrance (optional)
Instructions
Step 1: Soak the Dried Fruit
Start by combining the dried mixed fruit with the rum (or tea) in a medium bowl. Stir the mixture well to ensure that the fruit is evenly coated, then cover the bowl and let it sit overnight. This step is essential because it allows the dried fruit to absorb the liquid, softening it and infusing it with the rich flavors of the rum or tea. Soaking the fruit also helps to prevent the cake from becoming too dry during baking, ensuring that it stays moist and flavorful.
Step 2: Prepare the Loaf Pans
Preheat your oven to 180°C (or 160°C for fan-forced ovens). While the oven heats up, grease and line an eight-hole mini loaf pan with baking paper. These mini loaf pans are the perfect size for making individual servings, and the baking paper ensures that the cakes come out easily without sticking. If you don’t have a mini loaf pan, you can also use muffin pans, though you may need to adjust the baking time slightly.
Step 3: Cream the Butter and Sugar
In the bowl of an electric mixer, combine the softened butter, brown sugar, vanilla extract, and orange zest. Beat the mixture for about 6 minutes, or until it becomes light and fluffy. This step is crucial for creating the airy texture of the cake. The longer you beat the butter and sugar, the lighter and more delicate the cake will be. Once the butter and sugar mixture is light and fluffy, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Beating the eggs into the mixture helps to create a smooth, cohesive batter.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together the plain flour, baking powder, mixed spice, ground cinnamon, and almond meal. The almond meal adds moisture to the cake, while the spices—cinnamon, nutmeg, and cloves—give it that warm, festive flavor that’s so characteristic of Christmas. The baking powder will help the cakes rise as they bake, giving them a soft, light texture.
Step 5: Combine the Wet and Dry Ingredients
Once the dry ingredients are mixed, add them to the butter mixture in the electric mixer. Mix on low speed to combine, being careful not to overwork the batter. When the flour mixture is just incorporated into the butter, add the soaked fruit along with any remaining liquid in the bowl. Mix the fruit into the batter until it’s evenly distributed. The fruit will add sweetness and texture to the cakes, making every bite a delightful combination of spiced cake and chewy fruit.
Step 6: Bake the Mini Fruit Cakes
Spoon the batter into the prepared mini loaf pans, filling each one about three-quarters full. Place the pans on an oven tray to make them easier to handle. Bake the mini fruit cakes in the preheated oven for about 30–35 minutes, or until a skewer inserted into the center of one of the cakes comes out clean. Once the cakes are done, remove them from the oven and brush them with a little extra rum or tea. This will add an extra layer of flavor and help keep the cakes moist. Allow the cakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Icing
While the cakes are cooling, you can prepare the icing. In a bowl, combine the sifted icing sugar, lemon juice, and enough boiling water to create a thick, smooth icing. Start by adding a little water at a time, mixing until the icing reaches a spreadable consistency. Spoon the icing over the cooled cakes, allowing it to drip down the sides. Let the icing sit for about 5 minutes, or until it begins to set.
Step 8: Decorate the Mini Fruit Cakes
To finish the cakes, top each one with half a slice of dried orange and a sprig of rosemary, if you’re using them. The dried orange adds a festive, citrusy aroma and a beautiful pop of color, while the rosemary sprig adds a fresh, herbal touch. These simple decorations not only make the cakes look stunning but also enhance the overall holiday experience.
Notes
Soaking the Fruit: The longer you soak the dried fruit, the more intense the flavor will be. If you’re short on time, you can soak the fruit for as little as an hour, but for best results, let it soak overnight. You can also experiment with different types of alcohol or tea, such as brandy, whiskey, or even a fruity herbal tea, to add depth to the flavor.
Spices: The mixed spice and cinnamon used in this recipe create the quintessential holiday flavor. However, if you prefer a slightly different flavor profile, you can experiment with other spices, such as nutmeg, ginger, or even cardamom. These spices can add warmth and complexity to the cakes.
Fruit Variations: While this recipe calls for a dried mixed fruit blend, feel free to customize it to your liking. Add dried cherries, cranberries, or apricots for a burst of color and flavor. Just make sure to keep the total weight of dried fruit around 250g for the right texture and moisture.
Nuts: While this recipe doesn’t include nuts, you can easily add them for extra crunch and flavor. Chopped walnuts, almonds, or pecans would complement the dried fruit beautifully.
Icing Alternatives: If you prefer a more traditional fruitcake look, you can cover the cakes with marzipan or fondant. If you’re not a fan of icing, you could also drizzle the cakes with honey for a natural sweetness.