Hey friends!
The holiday season is just around the corner, and you know what that means—time for festive treats!
Today, I’m excited to share my recipe for mini Christmas fruitcakes.
They’re adorable, packed with flavors, and perfect for sharing (or keeping all to yourself!).
Trust me, these little delights will become a holiday favorite in no time.
Let’s dive into the sweet magic of Christmas baking!
Suggestions for Ingredient Substitution
For the dried fruit mix, you can substitute any combination of dried fruits to suit personal preferences or availability. Dried cranberries, figs, or prunes can replace raisins or apricots, maintaining a similar texture and sweetness. The apple juice can be swapped with orange juice or non-alcoholic apple cider for a different flavor profile. Use the same amount as called for in the recipe. Vegetable oil can be replaced with melted coconut oil or applesauce for a healthier option. When using applesauce, reduce the amount by 25% to maintain proper moisture balance. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend, adding 1/4 teaspoon of xanthan gum per cup of flour to improve texture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 150-160 minutes |
| Total Time | 165-180 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4300-4800
- Protein: 45-55 g
- Fat: 150-170 g
- Carbohydrates: 720-780 g
Ingredients
- 300g raisins
- 150g finely chopped dried apricots (8 mm pieces)
- 75g mixed peel (diced into 5mm pieces)
- 150g glace cherries (chopped into 8 mm pieces)
- 180g dates (diced into 5mm pieces)
- 1 cup plus 2 tablespoons of apple juice (or a blend of 1/3 brandy and 2/3 juice)
- 115g unsalted butter, softened (equivalent to 8 tablespoons)
- 1 1/2 cups packed brown sugar (or dark brown for a richer color)
- 1/2 cup vegetable oil (use canola, peanut, or grapeseed if preferred)
- 3 tablespoons of molasses or golden syrup
- 1/2 teaspoon salt
- 1/2 teaspoon mixed spices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 eggs
- 1/2 teaspoon baking powder
- 1 2/3 cups all-purpose flour
- 3/4 cup chopped walnuts (optional)
- Icing sugar for dusting
- Christmas fondant – follow the directions as indicated
- 1 1/2 cups powdered sugar (icing sugar)
- 1 tablespoon unsalted butter, softened (15g)
- 1/2 teaspoon vanilla flavoring
- 1 1
Step 1: Prepare the Dried Fruit
Firstly, place the dried fruit and juice or brandy in a large microwavable container.
Microwave on high for about 1 and 1/2 minutes or until the mixture is hot.
Stir the mixture to ensure all the fruit is thoroughly coated in the liquid.
Then, cover the container and set it aside for at least 1 hour to allow the fruit to plump up and soak while cooling down.
Step 2: Prepare the Cake Pan and Preheat Oven
As the fruit soaks, preheat your oven to 160°C / 320°F (or 140°C if using a fan oven).
Grease a 20cm / 8″ square cake pan with baking paper or parchment paper.
If you wish to make more cakes, opt for a larger pan (see Note 5 on pan size).
This ensures easy removal after baking.
Step 3: Mix the Batter
Using an electric beater, mix butter and sugar until smooth and creamy for about 1 minute at speed 5.
Add the oil and molasses and beat until combined.
Incorporate the salt, spices, and baking powder by beating them into the mixture.
Add the eggs one at a time, making sure each is just mixed in before adding the next.
Stir in the flour using a wooden spoon.
Then, mix in the soaked dried fruit along with any remaining liquid and the walnuts if you’re using them.
Step 4: Bake the Cake
Pour the batter into your prepared cake pan.
It should fill right up to the top without spilling over, as the cake doesn’t rise much.
Cover the surface of the batter with baking paper, then cover with foil.
Bake in the oven for a total of 2 and 1/2 hours: bake initially for 2 hours, then remove the foil and paper, and continue baking for another 30 minutes.
Check doneness by inserting a skewer into the cake; it should come out clean.
Step 5: Cool and Cut the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 20 minutes.
Then, transfer the cake to a cooling rack to cool completely before cutting.
Once cool, trim the sides to make them neat.
Cut the cake into 9 squares or more for smaller servings.
Trim the top if it domes slightly, then flip the cake upside down for decoration.
Step 6: Decorate and Serve
Dust the cake squares with icing sugar for a simple finish.
For a drippy white glaze, mix icing sugar, butter, vanilla, and 2 tablespoons of milk, adjusting thickness with extra milk 1/2 teaspoon at a time until you achieve a thick glaze.
Spoon the glaze onto the cake and let it set.
Alternatively, follow the fondant instructions from your traditional round Christmas cake.
Serve this delicious cake with custard for a classic experience, whether homemade or store-bought.
To gift, wrap the cake squares with cellophane and ribbon.
