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!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a muffin tin with 8 cupcake liners.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually mix in the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix until just combined.

Step 6

Fold in the dried fruits, nuts, and orange zest with a spatula until evenly distributed in the batter.

Step 7

Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full.

Step 8

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

Step 9

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.

Step 10

Optional: Before serving, dust with powdered sugar or glaze with a simple sugar syrup for added shine and sweetness.

Nutrition Facts

Serving size	762.6 grams (762.6g)

Amount per serving	% Daily Value*
Calories	2772

Total Fat 139.30g	179%
Saturated Fat 65.70g	329%
Polyunsaturated Fat 0.00g
Cholesterol 629mg	210%
Sodium 685mg	30%
Total Carbohydrate 361.60g	131%
Dietary Fiber 18.20g	65%
Total Sugars 222.90g
Protein 39.70g	79%

Vitamin D 107IU	536%
Calcium 429mg	33%
Iron 13mg	72%
Potassium 2271mg	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.

Source of Calories

Fat: 43.9%

Protein: 5.6%

Carbs: 50.6%