Individual Fruitcakes

Perfectly portioned and bursting with holiday charm, these Individual Fruitcakes are a modern twist on a traditional favorite. Made with a medley of dried cranberries, raisins, apricots, and crunchy pecans or walnuts, each fruitcake is infused with the warm spices of cinnamon and nutmeg, plus a zesty pop of orange zest. Brushed with a hint of brandy (optional) for extra flavor, these mini fruitcakes are the ideal balance of moist and flavorful. Baked in a muffin tin for easy single-serving portions, they’re perfect for gifting, holiday parties, or enjoying with a steaming cup of tea. Ready in under an hour, these festive treats can also be stored or frozen, making them a versatile addition to your holiday baking lineup. Whether you're rediscovering or reinventing the magic of fruitcake, this recipe delivers a delightful dose of sweetness and nostalgia.

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 115 grams Unsalted butter, softened
• 100 grams Granulated sugar
• 50 grams Brown sugar, packed
• 2 Large eggs
• 1 teaspoon Vanilla extract
• 150 grams All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 60 milliliters Milk
• 75 grams Dried cranberries
• 75 grams Raisins
• 75 grams Chopped dried apricots
• 75 grams Chopped pecans or walnuts
• 1 orange Zest of one orange
• 30 milliliters Brandy (optional)

Directions

Step 1

Preheat your oven to 160°C (320°F) and line a standard 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, toss the dried cranberries, raisins, apricots, and chopped nuts with 1 tablespoon of the flour to prevent them from sinking in the batter. Set aside.

Step 3

In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.

Step 5

In another medium bowl, whisk together the remaining flour, baking powder, cinnamon, nutmeg, and salt.

Step 6

Add the dry ingredients to the creamed mixture in three additions, alternating with the milk in two additions, starting and ending with the dry ingredients. Mix just until combined after each addition.

Step 7

Gently fold in the flour-coated dried fruits and nuts. If you're using brandy, fold it in as well.

Step 8

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 9

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Remove the fruitcakes from the oven and allow them to cool in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 11

Optionally, brush the tops with a little additional brandy while still warm for extra flavor and moisture.

Step 12

Store in an airtight container at room temperature for up to 1 week, or wrap individually in plastic wrap and freeze for longer storage.

Nutrition Facts

Serving size	928.4 grams (928.4g)

Amount per serving	% Daily Value*
Calories	3412

Total Fat 160.70g	206%
Saturated Fat 68.10g	341%
Polyunsaturated Fat 0.10g
Cholesterol 629mg	210%
Sodium 1881mg	82%
Total Carbohydrate 454.20g	165%
Dietary Fiber 28.80g	103%
Total Sugars 298.80g
Protein 43.60g	87%

Vitamin D 107IU	536%
Calcium 396mg	30%
Iron 15mg	82%
Potassium 2103mg	45%

*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.

Source of Calories

Fat: 42.1%

Protein: 5.1%

Carbs: 52.9%