These tasty Miniature Christmas Fruitcakes will bring joy to the fruitcake lovers! A great last-minute baking idea that looks pretty on a baking tray.
1 cup glace cherries, red & green, coarsely chopped
1/2 cup glace fruit mix with peel
1/2 cup raisins, dark or golden
1/2 cup rum, brandy or apple juice
3/4 cup packed brown sugar
1/3 cup butter, softened at room temperature
1 egg, room temperature
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup chopped walnuts (or pecans)
Glace, candied cherries for garnish (one for the top of each muffin)
1/2 cup apple jelly or apricot jam, warmed
1 to 1 and 1/2 cups powdered sugar
2 to 3 tbsp. milk or heavy cream
- Preheat oven to 300°F.
- Line mini muffin pans with paper liners. (This recipe makes 48 mini muffins)
- In a non-reactive bowl (glass mixing bowl), combine fruits, raisins and rum or brandy. Stir well to combine. Refrigerate overnight.
- The next day prepare the fruitcakes. In a large mixing bowl, cream together brown sugar, butter and egg.
- In a separate mixing bowl, stir together all-purpose flour, baking soda, salt, allspice, cinnamon and nutmeg. Stir well to combine.
- Add dry ingredients to butter mixture and stir just until combined.
- Mix in walnuts and marinated fruit.
- Spoon batter into lined muffin tins. (a small cookie scoop works well). Overfill the muffin cups to give them a nicely rounded top.
- Place a red or green candied glace cherry on top of each mini muffin. Alternatively, you can top with a walnut or pecan.
- Bake in 300°F oven for 25 to 30 minutes or until toothpick inserted in the centre comes out clean.
- Move to cooling racks immediately.
- Warm apricot jam or apple jelly in microwave until warm and runny. Lightly brush over each of the mini muffin tops.
- The icing is optional. Combine powdered sugar and milk (or heavy cream) together. Stir well to combine. You will need to either add a bit more powdered sugar or milk to achieve the desired consistency. You should be able to drizzle it from a fork or pipe it with a piping bag. The thickness is up to you! I used a piping bag for the ones in the photos.
- 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. Thaw at room temperature for about 30 minutes before eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
- Serving Size: 1 mini fruitcake
- Calories: 157
- Sugar: 19 g
- Sodium: 81 mg
- Fat: 6.3 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 24.8 g
- Fiber: 0.7 g
- Protein: 1.7 g
- Cholesterol: 15.2 mg
Keywords: Miniature Christmas Fruitcakes