Ingredients for Mini Fruitcake
- 2 large eggs
- Condensed Milk
- Mincemeat
- Nuts
- Corn Flake Crumbs
- All Purpose Flour
- 1 teaspoon baking soda
- Several candied cherry halves for topping
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How to Make Mini Fruitcake
- Preheat your oven to 300°F (150°C). Line a muffin tin with paper cupcake liners.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- 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.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- 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).
- Gently fold in 1/2 cup (70g) raisins.
- Fill each cupcake liner about 2/3 full with batter.
- Top each mini fruitcake with a candied cherry half.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- 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