Festive Miniature Fruit Cakes
Delight your holiday guests with these Festive Miniature Fruit Cakes, perfectly sized for an indulgent treat. These moist and rich cakes are bursting with a harmonious blend of dried fruits, crunchy almonds, and a hint of rum that adds depth to every bite. With their charming presentation and festive flavors, these mini cakes make an ideal addition to any Christmas celebration. Best of all, they are easy to prepare, allowing you to spend more time with loved ones and less time in the kitchen. Made in muffin tins, these cakes preserve the essence of traditional fruitcakes while providing a modern twist in a smaller, more manageable format. Be sure to prepare the fruit a day in advance for optimal flavor infusion. Your guests will be asking for seconds!
N/A
Servings
267
Calories
12
Ingredients
Ingredients
Mixed dried fruit
1.5 kg (None)
Dark rum
50 ml (Pour over fruit)
Large eggs
4 (Lightly beaten)
Granny Smith apple
1 (Peeled and grated)
Treacle or molasses
1 tablespoon (None)
Brown sugar
1 cup (Firmly packed)
Butter
250 g (Melted and cooled)
Plain flour
1.5 cups (Sifted)
Self-raising flour
1/2 cup (Sifted)
Blanched almonds
200 g (None)
Glace cherries
150 g (None)
Paper baking cups
64-72 (None)
Instructions
1
1. Begin by placing the mixed dried fruit into a large mixing bowl.
2
2. Pour the dark rum over the dried fruit and stir well to ensure everything is coated.
3
3. Cover the bowl with plastic wrap and allow the mixture to sit overnight at room temperature to soak up the flavors.
4
4. The following day, preheat your oven to 150°C (300°F). Adjust the oven racks so the muffin tins can sit centrally in the oven.
5
5. Prepare 2 or 3 muffin tins by placing 2 paper baking cups into each cavity.
6
6. One by one, add the lightly beaten eggs, grated Granny Smith apple, treacle (or molasses), and brown sugar to the soaked fruit mixture, mixing thoroughly with a wooden spoon after each addition.
7
7. After incorporating the previous ingredients, pour in the cooled, melted butter followed by the sifted plain and self-raising flours. Stir until the mixture is well combined and smooth.
8
8. To enhance holiday spirit, allow each family member to take a turn stirring the mixture while making a Christmas wish.
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9. Spoon the batter into the prepared muffin cases, filling them almost to the top. Use the back of a spoon to smooth the surfaces.
10
10. For decoration, gently press a glace cherry into the center of each cake and surround it with 5 blanched almonds, pointing the ends towards the cherry to resemble petals.
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11. Bake the cakes in batches if needed, for approximately 40-45 minutes, or until a skewer inserted into the center of a cake comes out clean.
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12. Once baked, remove the muffin tins from the oven and allow them to cool on racks while still in their cups.
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13. When completely cool, store the cakes in airtight containers kept in a cool location or refrigerate if in a warm climate.
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14. For longer preservation, wrap each cake in its paper tightly with plastic wrap, place into freezer bags, and freeze. They can be stored for at least a month or longer if frozen.
Nutrition Information
13
Fat
36
Carbs
3
Protein
1.1
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Festive Miniature Fruit Cakes?
They are moist and rich holiday treats featuring a blend of dried fruits, crunchy almonds, and rum, baked in muffin tins for a modern twist on traditional fruitcake.
How many miniature fruit cakes does this recipe make?
The recipe makes approximately 64 to 72 miniature cakes based on the number of paper baking cups required.
How long should the dried fruit soak in rum?
The dried fruit should be soaked in dark rum overnight at room temperature to allow for optimal flavor infusion.
What type of alcohol is used for soaking the fruit?
The recipe calls for 50 ml of dark rum to be poured over the mixed dried fruit.
What is the recommended oven temperature for baking?
The oven should be preheated to 150 degrees Celsius or 300 degrees Fahrenheit.
Why should I use two paper baking cups for each cake?
Using two paper cups helps the cakes maintain their shape and provide extra stability during the baking process.
What kind of apple is used in the recipe?
The recipe uses one peeled and grated Granny Smith apple to add moisture and a hint of tartness.
Can I substitute treacle with molasses?
Yes, the recipe allows for the use of either one tablespoon of treacle or one tablespoon of molasses.
How should the butter be prepared before mixing?
You should use 250 grams of butter that has been melted and then cooled.
What types of flour are required for these cakes?
The recipe requires 1.5 cups of sifted plain flour and 1/2 cup of sifted self-raising flour.
How do I decorate the top of the fruit cakes?
Gently press a glace cherry into the center of each cake and surround it with 5 blanched almonds pointing toward the cherry to look like petals.
How long do the cakes need to bake?
The cakes should bake for approximately 40 to 45 minutes.
How can I tell if the miniature fruit cakes are done?
The cakes are done when a skewer inserted into the center of a cake comes out clean.
Can I freeze these fruit cakes?
Yes, you can wrap each cake tightly in plastic wrap and store them in freezer bags for a month or longer.
How many calories are in each miniature fruit cake?
Each cake contains approximately 267 calories.
What is the fat content per serving?
Each miniature fruit cake contains approximately 13 grams of fat.
How many carbohydrates are in one cake?
There are 36 grams of carbohydrates in each serving.
What is the protein content of these cakes?
Each miniature cake provides 3 grams of protein.
How much fiber is in each cake?
Each serving contains approximately 1.1 grams of fiber.
How should I store the cakes after they have cooled?
Store them in an airtight container in a cool location or in the refrigerator if the climate is warm.
What type of sugar is best for this recipe?
The recipe calls for 1 cup of firmly packed brown sugar.
Is there a special tradition associated with this recipe?
The instructions suggest letting each family member take a turn stirring the mixture while making a Christmas wish.
How should I cool the cakes after taking them out of the oven?
Allow the cakes to cool on racks while still inside their muffin tins and paper cups.
How many eggs are needed for the batter?
The recipe requires 4 large eggs that have been lightly beaten.
What quantity of mixed dried fruit is needed?
You will need 1.5 kg of mixed dried fruit for this recipe.
How much dark rum is used to soak the fruit?
The recipe uses 50 ml of dark rum.
Do the flours need to be sifted?
Yes, both the plain flour and the self-raising flour should be sifted before being added to the batter.
How much treacle or molasses is required?
The recipe calls for 1 tablespoon of treacle or molasses.
What is the total number of ingredients listed?
There are 12 specific ingredients listed for this miniature fruit cake recipe.
How much brown sugar should be used?
The recipe requires 1 cup of firmly packed brown sugar.