Individual Fruitcakes Recipe

Name: Individual Fruitcakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 cup chopped pecans; 1 cup chopped dates; Candied Cherry; Candied Pineapple; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 2 large eggs

Skip the massive fruitcake and try these delightful individual portions! Perfect for the holidays, these mini fruitcakes are bursting with festive flavors – pecans, dates, cherries, and pineapple – and are easily frozen for enjoyment throughout the year. Each bite-sized cake is moist and delicious, making them an ideal holiday gift or a special treat for yourself.

Prep Time 20 mins

Cook Time 30 mins

Calories 270.4 kcal

Protein 5g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Individual Fruitcakes

1 cup chopped pecans
1 cup chopped dates
Candied Cherry
Candied Pineapple
2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 large eggs

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Individual Fruitcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Individual Fruitcakes

Preheat oven to 300°F (150°C). Line a muffin tin with paper baking cups.
In a large bowl, combine 1 cup chopped pecans, 1 cup chopped dates, 1 cup chopped candied cherries, and 1 cup chopped pineapple.
In a separate bowl, whisk together 2 teaspoons baking powder, 1/2 teaspoon salt, 2 cups all-purpose flour, and 1 1/2 cups granulated sugar.
Add the dry ingredients to the fruit and nut mixture. Mix well with your hands until evenly combined.
In a separate bowl, beat 2 large eggs until light and foamy.
Gradually add the beaten eggs to the fruit and nut mixture, mixing gently until just combined. Do not overmix.
Pack the batter into the prepared baking cups, filling each about 2/3 full.
Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the fruitcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, they can be stored in the freezer for up to 3 months.