Mini Fruitcake Recipe

Indulge in the festive magic of these adorable mini fruitcakes! Packed with the warm spices and juicy fruits you love, this recipe makes perfectly portioned treats that are ideal for holiday gatherings or a cozy afternoon tea. Easy to make and even easier to devour, these mini fruitcakes are guaranteed to become a new family favorite. Get ready to experience the joy of baking and sharing deliciousness!

Prep Time 20 mins
Cook Time 25 mins
Calories 139.6 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Mini Fruitcake 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Fruitcake

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How to Make Mini Fruitcake

  1. Preheat your oven to 300°F (150°C). Line a muffin tin with paper cupcake liners.
  2. In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
  3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup (140g) mixed candied fruit (such as citron, orange peel, and cherries) and 1/2 cup (70g) chopped nuts (such as pecans or walnuts).
  7. Gently fold in 1/2 cup (70g) raisins.
  8. Fill each cupcake liner about 2/3 full with batter.
  9. Top each mini fruitcake with a candied cherry half.
  10. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the mini fruitcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

69g

Fat

5g

Carbs

8g