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Mini Christmas Fruitcakes

Recipe Code: 10044 | Recipe by: Bob's Red Mill

These aren’t your average fruitcakes you find at the grocery store. These are boozy, fruity and filled with warming spices. They’d make a great gift, plus they don''t need to "cure" for months like traditional homemade fruitcakes!

  • 28 Mins
  • 45 Mins
  • 4 Person(s)

Ingredients

Fruit Cake Sponge

  • 1 cup Golden Raisins
  • 2/3 cup dried Currants
  • 1/2 cup Dried Cranberries
  • 1/2 cup dried Sweetened Pineapple diced
  • 1/2 cup Dried Apricots diced
  • 1/4 cup Candied Ginger diced
  • 1 Tbsp Orange Zest
  • 1 cup rum
  • 1/2 cup Unsalted Butter room temperature
  • 1 cup Granulated Sugar
  • 3 Eggs room temperature
  • 1 tsp Vanilla Extract
  • 2 cups Unbleached White All-Purpose Flour
  • 2 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1/2 tsp freshly grated Nutmeg
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Cloves
  • 1/2 cup Slivered Almonds toasted*

Glaze

  • 1 1/2 cups Powdered Sugar
  • 2 Tbsp Unsalted Butter melted
  • 2 Tbsp rum
  • 2 Tbsp Heavy Cream
  • 3/4 tsp Vanilla Extract
  • 1/4 tsp Salt
  • 1/4 tsp Cardamom

Tools

  • Mixing Bowl
  • Spatula
  • Measuring Cups & Spoons
  • Baking Mould

Recipe Overview


To toast the nuts, spread out on a baking sheet, and bake in an oven set to 325°F until fragrant and a light brown color, 5-8 minutes. Set aside to cool. The cakes will keep in an airtight container at room temperature for 1 week. The cakes can be made ahead of time and then frozen for up to one month.

Recipe Detail


Instructions

  • In a large bowl, combine all the dried fruit, candied ginger and orange zest. Add the rum and stir to combine. Cover with plastic wrap and set aside at room temperature for 3 hours or overnight.
  • Preheat the oven to 325°F. Generously grease the mini loaf pans. Set aside.
  • In a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Turn the mixer to medium-high and mix until light and fluffy, 2-3 minutes.
  • Turn the mixer to low. One at a time, add the eggs, mixing until thoroughly combined. Then add in the vanilla. Use a spatula to scrape down the sides of the bowl.
  • Add the flour, baking powder, cinnamon, nutmeg, salt and cloves to the mixing bowl. Turn the mixer to medium-low speed and mix until just combined.
  • Remove the mixing bowl from the stand mixer. Using a spatula, fold in the slivered almonds and the dried fruit and rum mixture.
  • Pour the batter into the prepared pans and spread evenly. Place the cakes in the oven, evenly spacing them apart. Bake the fruitcakes until the tops are a rich golden brown and a knife inserted into the center comes out clean, 40-45 minutes.
  • Remove the cakes from the oven and set on a wire rack to cool for 20 minutes, and then run a knife around the edges of the pans to release the cakes. Invert the cakes onto a baking rack, then turn them right side up and set back on a baking rack with a pan set underneath.

Glaze

  • While the cake is baking, make the glaze. In a medium bowl add all on the ingredients. Whisk until smooth and then set aside.
  • Pour the glaze over the warm cakes so it drips down the sides. Allow the glaze to set before serving.
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