Name: Mini fruit cakes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Ingredients: 250g dried mixed fruit; 1/2 cup rum (or strong black tea), plus extra; 1/4 cup to brush; 200g unsalted butter, softened; 1 cup firmly packed brown sugar; 1 tsp vanilla extract; 1 tsp finely grated orange zest; 4 free-range eggs, at room temperature; 11/4 cups plain flour; 1/2 tsp baking powder; 2 tsp mixed spice; 1 tsp ground cinnamon; 1/2 cup almond meal; Icing; 2 cups pure icing sugar, sifted; 2 Tbsp lemon juice; 2 Tbsp boiling water, approx; 8 slices dried orange, halved (optional); 8 small sprigs rosemary

Mini fruit cakes

Package up these adorable pint-sized fruitcakes for an impressive present.

Serves 8

Prep

20M

Cook

45M

Marinate

12H

Total

1H 5M

Skip to Recipe

One of the most popular Christmas desserts is fruit cake, and making these mini versions as gifts for your guests is an idea that they’ll thank you for. Spread cheer with these moist, delicious and fun mini fruit cakes.

Ingredients

250g dried mixed fruit

1/2 cup rum (or strong black tea), plus extra

1/4 cup to brush

200g unsalted butter, softened

1 cup firmly packed brown sugar

1 tsp vanilla extract

1 tsp finely grated orange zest

4 free-range eggs, at room temperature

11/4 cups plain flour

1/2 tsp baking powder

2 tsp mixed spice

1 tsp ground cinnamon

1/2 cup almond meal

Icing

2 cups pure icing sugar, sifted

2 Tbsp lemon juice

2 Tbsp boiling water, approx

8 slices dried orange, halved (optional)

8 small sprigs rosemary

Method

Step 1

Combine dried fruit and rum (or tea) in a medium bowl. Set aside, covered, overnight.

Step 2

Preheat oven to 180°C /160°C fan-forced. Grease and line an eight-hole, 3/4-cup (180ml) mini loaf pan with baking paper.

Step 3

Place butter, sugar, vanilla and orange zest in the bowl of an electric mixer and beat for 6 minutes, or until light and fluffy. Add eggs one at a time, beating well after each addition.

Step 4

Place flour, baking powder, mixed spice, cinnamon and almond meal in a large bowl and whisk to combine.

Step 5

Add flour mixture to butter mixture. Mix on low speed to combine. Add fruit and mix well. Spoon into loaf pan. Place on an oven tray and bake 30–35 minutes, until a skewer inserted into a cake comes out clean. Remove from oven and brush with extra rum (or tea). Let cool in pan for 10 minutes, then place on a rack to cool completely.

Step 6

For icing, place icing sugar, lemon juice and enough boiling water (add gradually) in a bowl to make a thick, smooth icing. Spoon over cakes. Stand for 5 minutes or until icing starts to set. Top with dried orange (if using) and rosemary sprigs.

mini fruit cakes christmas — *(Photography Tim Roberts; styling Lucy Busuttil; recipes Jessica Brook and Sarah Murphy; food preparation Ismat Awan and Tamika O’Neill)*

What is the difference between Christmas cake and fruit cake?

Christmas cakes are often created with pudding while fruit cake uses butter.

Why is fruitcake a Christmas tradition?

It all goes back to its origins in the middle ages when dried fruits were readily available. Due to the cost of ingredients being so high, fruit cakes were only made for special occasions such as holidays and weddings.

Jessica Brook