Individual Fruitcakes Recipes

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MINI FRUITCAKES



Mini Fruitcakes image

Fruitcake always looked so festive to me but I did not like the hard citron fruit so I came up with my own recipe using dried fruits and nuts. I place these in Christmas themed petit fours paper cups and give them to neighbors and friends along with the many other cookies and candies I bake. These keep well in the freezer in an airtight container. Just thaw to room temperature and they taste fresh baked and moist. -Lisa McDermith, Highland, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2.5 dozen

Number Of Ingredients 17

1/2 cup sherry
6 tablespoons sugar
2 tablespoons margarine
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 large egg
1/4 teaspoon vanilla extract
1/2 cup finely chopped dried apricots
1/2 cup finely chopped dates
1/2 cup finely chopped green candied cherries
1/2 cup finely chopped red candied cherries
3/4 cup finely chopped candied pineapple
1/4 cup raisins
1/4 cup golden raisins
1/2 cup finely chopped walnuts

Steps:

  • Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 93 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 53mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

MINIATURE GOLDEN FRUITCAKES



Miniature Golden Fruitcakes image

These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 12

6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping

Steps:

  • In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
  • In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
  • Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g

MINI CHRISTMAS CAKES



Mini Christmas Cakes image

This recipe makes enough for 24 luxurious mini fruitcakes. They make a thoughtful Christmas gift for neighbors, work colleagues or teachers, or as part of a gift basket. You can decorate them differently by making one for each family member which makes it a lot more fun.

Provided by Ita

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P12DT10h30m

Yield 24

Number Of Ingredients 22

3 cups dried currants
1 ¼ cups raisins
1 cup sultana raisins
½ cup candied red cherries, chopped
8 fluid ounces brandy
grated zest of 1 large orange
grated zest of 1 large lemon
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 cup brown sugar
2 tablespoons brown sugar
3 large eggs, beaten
1 tablespoon molasses, or more to taste
1 cup all-purpose flour
½ cup self-rising flour
¼ cup ground almonds
2 teaspoons mixed spice
½ cup ground almonds
6 tablespoons apricot jam
2 ½ (4 ounce) packages marzipan
½ (1 lb 8 oz) box white fondant
1 teaspoon blue food coloring

Steps:

  • Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember.
  • Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins.
  • Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins.
  • Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases.
  • Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating.
  • Heat jam in the microwave for 10 seconds until warmed and brush onto each cake.
  • Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight.
  • Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 66.5 g, Cholesterol 46.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 57.9 mg, Sugar 41.5 g

INDIVIDUAL FRUITCAKES



Individual Fruitcakes image

Something I only make during the holidays. Of course you must like fruitcake. The difference being that instead of making a huge cake these make just the right amount and can be frozen to enjoy whenever.

Provided by CoffeeB

Categories     Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 9

1 lb pecans
1 lb dates, chopped
3/4 lb candied cherry
1 lb candied pineapple
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup flour
3/4 cup sugar
3 eggs

Steps:

  • Combine the pecans, dates, cherries, and pineapple.
  • Add the baking powder, salt, flour, and sugar.
  • Mix well with hands.
  • Beat eggs until foamy.
  • Add to the mixture and mix well.
  • Pack into small paper baking cups filling them full.
  • Bake at 300 degrees Fahrenheit for 40 minutes.

Nutrition Facts : Calories 270.4, Fat 11.5, SaturatedFat 1.1, Cholesterol 21.1, Sodium 78.1, Carbohydrate 42.8, Fiber 3.2, Sugar 36.6, Protein 2.8

CINNAMON MINI FRUIT CAKES



Cinnamon Mini Fruit Cakes image

This is the easiest foolproof recipe I certainly have used and can be whipped up very quickly. The delicious aroma of cinnamon wafting from the oven definitely makes these cupcakes special...

Provided by bakerBaker

Time 35m

Yield Makes 12 mini cakes

Number Of Ingredients 6

100 g self-raising flour
100 g margarine
100 g sugar
2 eggs
1 - 2 tsp ground cinnamon
50 g dried fruit (e.g. raisins)

Steps:

  • Preheat the oven to gas mark 6 (200 degrees Celcius) and line a cake tin with cupcake cases.
  • Cream the margarine and sugar together in a large mixing bowl until soft and fluffy. This should not take long if you are using soft margarine.
  • Sieve in the flour and add in the eggs. Mix the ingredients together until everything is well combined and smooth.
  • At this point you can add the cinnamon. Add the desired amount of cinnamon one teaspoon at a time, mixing until you are satisfied with the colour of the mixture. About 1-2 teaspoons gives you the result in the photo.
  • Add in the raisins or dried fruit and briefly mix to incorporate.
  • Using two tablespoons, spoon one tablespoon of the mixture into each cupcake case. Divide the mixture equally between all cases, scraping clean each spoon.
  • Bake in the oven for 15-20 minutes until golden brown. These cakes taste light and fluffy hot and denser when cool.

MINI HONEY FRUITCAKES



Mini Honey Fruitcakes image

Fruitcakes are the quintessential holiday treat. Individual cakes are ideal for a buffet-style party.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h30m

Yield Makes 1 dozen

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 1/2 sticks unsalted butter
1/2 cup sugar
1/3 cup honey
1/4 cup apricot jam
2 large eggs
1 cup ricotta cheese or 3/4 cup whole milk
1 cup pecans or almonds, toasted and ground
1 cup coarsely chopped dried apricots (5 ounces)
3/4 cup chopped dried cranberries or cherries (5 ounces)
1/2 cup honey
2 tablespoons fresh lemon juice
Pinch of salt
Garnish: dried apricots, cranberries, or cherries

Steps:

  • Preheat oven to 325 degrees. Whisk together flour, baking powder, and 1 teaspoon salt.
  • Beat butter and sugar until pale and fluffy. Beat in honey and jam, and then eggs. Add flour mixture, and beat, alternating with ricotta. Beat in nuts and dried fruit.
  • Press a square of parchment into each cup of a standard muffin tin to create a liner (you can also use baking cups). Divide batter evenly among liners. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer tin to a wire rack. Let stand for 10 minutes.
  • Meanwhile, make the honey glaze: Bring honey to a boil in a saucepan, and cook for 3 minutes. Stir in lemon juice and salt.
  • Brush fruitcakes with glaze, and garnish with dried fruit. Brush again with glaze. Remove from pans. Let cool. Serve fruitcakes with Mixed Citrus Sauce.

WONDERFUL MINI FRUITCAKE



Wonderful Mini Fruitcake image

These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 5 mini loaf fruit cakes

Number Of Ingredients 16

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 lb chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped almonds or 1 cup pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup good quality orange juice (freshly-squeezed is best)
1 cup icing sugar
2 tablespoons milk

Steps:

  • Set oven to 325 degrees.
  • Grease five 5" x 3" mini loaf pans.
  • In a mixing bowl, cream butter and brown sugar.
  • Add eggs one at a time, beating well after each addition.
  • In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
  • In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
  • Stir in fruit and nut mixture, mix well.
  • Spoon into prepared mini loaf pans (pans will be full).
  • Bake at 325 degrees for 1 hour.
  • Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
  • Let stand 10 minutes before removing from the pans to wire racks.
  • In a bowl, combine the glaze ingredients.
  • With pastry brush, brush glaze over the warm loaves.
  • Cool completely.

MINIATURE CHRISTMAS FRUITCAKES



Miniature Christmas Fruitcakes image

I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup light molasses
1/4 cup water
1 package (15 ounces) raisins
1 pound candied fruit, chopped
1 teaspoon vanilla extract
1/2 cup butter, softened
2/3 cup sugar
3 large eggs, room temperature
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup whole milk
1 cup chopped nuts

Steps:

  • In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

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From nordicware.com


INDIVIDUAL FRUITCAKES RECIPE
Free Recipe Individual Fruitcakes. Recipe Type: C Recipes Recipe Preparation: microwave Cooking Temperature: Recipe Serves: 4. Ingredients for Individual Fruitcakes Recipe. 7 tb Unsalted Butter 4 oz Pitted Dried Cherries;-coarsely chopped 3/4 c Orange Liqueur 4 oz Dried Apricots 2 oz Dried Pineapple; broken up 1/2 c Cake Flour 1/4 c Firmly Packed Light Brown …
From free-recipes.co.uk


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