If you love fruitcake, then you're going to love these Miniature Christmas Fruitcakes. Enjoy traditional fruitcake flavours in a recipe that comes together quickly. This recipe makes a large batch and freezes well for holiday baking trays.
These mini fruitcakes taste as delicious as they look. A quick overnight soak in rum or brandy for the fruit and you will have these tasty desserts ready in less than an hour.
The perfect balance of fruit and spices, these little gems are so tasty!! They just might convert a non-lover of fruitcake!
ingredients & substitutions
Not pictured in the above ingredients is powdered sugar and milk for icing which is optional but tasty!
For full recipe and instructions, see the recipe card at the bottom of this page. Here are a few notes about the ingredients and substitutions:
- glace cherries & glace fruit mix with peel - soaked with rum, you will need 1 and ½ cups total of the fruit mixture. You can change up the amounts. For example, if you don't care for the diced fruit and peel, just use the cherries! You can also add in candied pineapple.
- raisins - golden or dark raisins may be used, or a mixture of both!
- rum - I used rum in this recipe. You can substitute with brandy or apple juice.
- walnuts - substitute pecans if you prefer
- egg - should be at room temperature. Take it out of the fridge one hour before you start the recipe.
- glaze - brush with warmed apple jelly or apricot jam.
- powdered sugar and milk makes a nice light icing that can be drizzled or pipe on top of the fruitcakes.
The first step in this recipe is to soak the fruit in brandy or rum. If you prefer not to use alcohol, you can use apple juice. Soak the fruit overnight.
The next day:
Preheat oven to 300°F. Place mini cupcake cup liners in mini muffin tins.
Add the glace fruit mix with peel, raisins and the liquid. Stir well to combine. Cover with plastic wrap and refrigerate overnight.
In a large mixing bowl, cream together brown sugar, butter and egg. You can use a mixer, stand mixer or mix by hand. I mixed this recipe completely by hand.
In a separate mixing bowl, stir together flour, baking soda, salt, allspice, cinnamon and nutmeg.
Stir the dry ingredients into the butter mixture and stir just to combine.
Add in walnuts and fruit mixture and stir until combined.
Use a small cookie scoop to fill mini muffin tins. Place a cherry, walnut or pecan in the centre.
Bake in 300°F oven for 25 to 30 minutes. Bake until toothpick inserted in centre of cake comes out clean. Transfer immediately to a cooling rack.
Lightly brush tops with warmed apple jelly or apricot jam. Place jam in microwave-safe bowl and heat for 30 seconds.
Adding a drizzle of icing is optional but recommended! Combine powdered sugar and milk or heavy cream and stir. You may need to add a bit more cream or powdered sugar to reach the right consistency.
You can also, place the icing in a ziplock or piping bag and pipe it over top of each cake.
Replace some of the fruit with dried cherries or dried cranberries
storage and freezing instructions
Cover with wrap, or place in storage containers in refrigerator for up to one month.
These fruitcakes freeze very well. Freeze for up to one month in freezer-safe containers.
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