Mini Christmas Fruitcakes

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.