Mini Fruit Cakes: A Festive Treat for the Holidays 🎄

There’s something incredibly heartwarming about gifting homemade treats during the holidays, and mini fruit cakes are the perfect solution. These delightful, pint-sized cakes are rich, moist, and bursting with festive flavors. Whether you’re planning to impress your holiday guests or need a thoughtful DIY gift, these mini fruit cakes are a surefire hit!

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Why You’ll Love These Mini Fruit Cakes

These mini fruit cakes pack all the traditional flavors of Christmas in a perfectly portioned size. Each bite combines the sweetness of dried fruit, the warming spices of cinnamon and mixed spice, and the zesty kick of orange. They’re versatile, easily customizable, and can be made with or without alcohol to suit everyone’s taste.

The best part? They look just as good as they taste! Topped with glossy icing, a sprig of rosemary, and a slice of dried orange, they’re as festive as a holiday centerpiece.

Reasons to Love Mini Fruit Cakes

1. Perfect for Gifting: These cakes are the ideal size for holiday gifts, wrapped beautifully in parchment and ribbon.
2. Rich in Flavor: The marinated dried fruits create a moist texture and deep, festive flavor.
3. Customizable: Whether you prefer rum, tea, or another liquid base, these cakes adapt to your taste.
4. No Special Skills Required: Despite their stunning appearance, these are beginner-friendly and fun to make.

Ingredients for Mini Fruit Cakes

• 250g dried mixed fruit
• 1/2 cup rum (or strong black tea), plus extra 1/4 cup for brushing
• 200g unsalted butter, softened
• 1 cup firmly packed brown sugar
• 1 tsp vanilla extract
• 1 tsp finely grated orange zest
• 4 free-range eggs, at room temperature
• 1 1/4 cups plain flour
• 1/2 tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• 1/2 cup almond meal

For the Icing

• 2 cups pure icing sugar, sifted
• 2 tbsp lemon juice
• 2 tbsp boiling water (approx.)
• Optional decorations: dried orange slices and small rosemary sprigs

Tools You’ll Need

• Medium-sized bowl for mixing
• Electric mixer
• 8-hole mini loaf pan (3/4-cup capacity each)
• Baking paper
• Whisk

How to Make Mini Fruit Cakes

Step 1: Marinate the Dried Fruit

In a medium bowl, combine the dried mixed fruit and rum (or tea). Cover and let it sit overnight to absorb all the flavors.

Step 2: Prepare the Baking Pan

Preheat your oven to 180°C (160°C fan-forced). Grease and line an 8-hole mini loaf pan with baking paper.

Step 3: Cream the Butter and Sugar

In the bowl of an electric mixer, beat the butter, brown sugar, vanilla extract, and orange zest for about 6 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, mixed spice, cinnamon, and almond meal. Gradually add this to the butter mixture, mixing on low speed until just combined.

Step 5: Mix in the Fruit

Fold the marinated dried fruit into the batter. Spoon the mixture evenly into the prepared loaf pan.

Step 6: Bake

Place the loaf pan on a baking tray and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean. While the cakes are still warm, brush them with extra rum or tea for added flavor and moisture. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Step 7: Add the Icing

For the icing, mix the sifted icing sugar with lemon juice and boiling water until smooth and thick. Drizzle generously over the cooled cakes and allow the icing to set for about 5 minutes. Decorate with a sprig of rosemary and a slice of dried orange for a festive touch.

What to Serve with Mini Fruit Cakes

These cakes are delightful on their own but pair wonderfully with a hot cup of spiced tea, mulled wine, or coffee. For dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips for the Best Mini Fruit Cakes

• Plan Ahead: Marinate the fruit overnight for the best flavor.
• Use Quality Ingredients: Fresh eggs, real butter, and high-quality dried fruits make all the difference.
• Make It Your Own: Swap rum for brandy or orange juice, or add nuts like pecans or walnuts for extra texture.

Storage Instructions

Store these mini fruit cakes in an airtight container at room temperature for up to 5 days. For longer storage, wrap each cake in parchment paper and foil, and keep in the fridge for up to 2 weeks.

Frequently Asked Questions

Can I make these cakes alcohol-free?

Absolutely! Simply replace the rum with strong black tea, orange juice, or apple cider.

How far in advance can I make them?

Mini fruit cakes can be made up to two weeks ahead if stored properly in the fridge.

Can I freeze them?

Yes! Wrap each cake individually in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

More Festive Recipes to Try

If you loved these mini fruit cakes, you’ll adore these other holiday treats:

• Pumpkin Oreo Balls: A Festive No-Bake Treat
• Upside-Down Pecan Pie Cake: A Vegan Twist on a Classic Dessert
• Chocolate Caramel Christmas Crack: A Festive and Irresistible Treat

Share Your Creations!

We’d love to see how your mini fruit cakes turned out! Share your photos on Pinterest and tag us at @EMMARECIPES18.

These mini fruit cakes are the perfect blend of tradition, flavor, and festive flair. Whether you’re baking for loved ones or planning a cozy Christmas treat for yourself, this recipe is bound to spread joy. Happy baking!

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