Description

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.

Ingredients

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

Icing (optional)

1 to 1 and 1/2 cups powdered sugar

2 to 3 tbsp. milk or heavy cream

Instructions

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.

Notes

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

Nutrition

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