These mini christmas fruit cakes are moist, spiced, and packed with soaked dried fruit, so each little cake tastes rich without being heavy.
They bake much faster than a traditional fruit cake, and they make charming edible gifts when wrapped in cellophane or tucked into small boxes. A thin layer of soft icing finishes them off.
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Why This Mini Christmas Fruit Cakes Recipe Works
Soaking the fruit in apple juice plumps it up and keeps it from pulling moisture out of the batter. The result is a tender crumb studded with sweet raisins, apricots, cherries, and dates.
A mix of brown sugar, molasses, and warm spices gives the cakes a deep, caramel like flavor, while a little oil keeps them moist for days.
Baking in small tins means every guest gets their own cake, and the cakes bake quickly and evenly. Walnuts add a pleasant crunch against the soft fruit.
Ingredients for Mini Christmas Fruit Cakes
- 10 oz raisins
- 5 oz dried apricots, chopped small
- 2 1/2 oz mixed candied peel, finely diced
- 5 oz candied cherries, chopped small
- 6 oz pitted dates, finely diced
- 1 cup plus 2 tbsp apple juice, or 1/3 brandy and 2/3 juice
- 8 tbsp unsalted butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup vegetable oil
- 3 tbsp molasses
- 1/4 tsp salt
- 1/2 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs
- 1/2 tsp baking powder
- 1 2/3 cups all purpose flour
- 3/4 cup chopped walnuts, optional
- 1 1/2 cups powdered sugar, for the icing
- 1 tbsp unsalted butter, softened, for the icing
- 1/2 tsp vanilla extract, for the icing
- 1 1/2 to 3 tbsp milk, for the icing
Dried fruit. Chop the fruit small so every bite has a bit of everything and the cakes slice cleanly.
Apple juice or brandy. Juice plumps the fruit and keeps the cakes alcohol free. A splash of brandy adds depth, though a little alcohol stays in baked cakes, so keep that in mind for children.
Molasses. It adds color, moisture, and a deep flavor. Golden syrup can stand in if that is what you have.
Spices. Allspice, cinnamon, and nutmeg bring warmth. Use fresh jars for the strongest flavor.
Icing. A simple blend of powdered sugar, butter, vanilla, and milk makes a soft white coat that sets lightly.
How to Make Mini Christmas Fruit Cakes
1. Soak the fruit. Combine the raisins, apricots, mixed peel, cherries, and dates in a bowl with the apple juice. Let it soak for about 1 hour.
2. Prepare the tins. Heat the oven to 320 degrees F. Grease and line mini cake tins or muffin cups.
3. Cream the base. Beat the butter and brown sugar until light and fluffy, then mix in the oil, molasses, and soaked fruit with its juice.
4. Add the eggs. Beat in the eggs one at a time, mixing well after each.
5. Add the dry ingredients. Sift together the flour, baking powder, salt, allspice, cinnamon, and nutmeg, then fold them in until just combined. Stir in the walnuts if using.
6. Fill and bake. Spoon the batter into the tins, filling each about three quarters full, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool completely.
7. Ice the cakes. Whisk the powdered sugar, butter, vanilla, and enough milk to make a thick, spreadable icing, then spread it over the cooled cakes. Dust with extra powdered sugar.
How to Serve Mini Christmas Fruit Cakes
Serve the cakes with hot tea, coffee, or spiced cider. Wrap them in cellophane as gifts, or arrange them on a platter with moist vanilla cake and hazelnut olive oil cake for a cake table. A rich chocolate rum pumpkin bundt cake and slices of cinnamon streusel coffee cake round out a festive spread.
How to Store and Reheat Mini Christmas Fruit Cakes
Keep the iced cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cakes before icing, wrapped tightly, for up to 3 months and thaw them at room temperature. Ice them after thawing so the icing stays smooth. There is no need to reheat them, though a brief warm up in a low oven freshens an older cake.
Tips and Variations for Mini Christmas Fruit Cakes
Chop evenly. Small, even pieces of fruit mix more evenly through the batter.
Soak fully. A full hour of soaking plumps the fruit and keeps it from drying out in the oven.
Do not overmix. Fold the flour in gently to keep the crumb tender.
Fill the tins right. Three quarters full lets the cakes rise without spilling.
Cool before icing. Warm cakes melt the icing and make it slide off.
Add brandy carefully. Swap a third of the juice for brandy if you like, and note that some alcohol remains in the baked cake.
Gift them well. Wrap each cake in cellophane or tuck it into a small box, and add a tag with storage directions.
Handle batter safely. Do not taste the raw batter, since it contains eggs; read this Montana State University Extension egg fact sheet for safe egg handling.
Frequently Asked Questions About Mini Christmas Fruit Cakes
How far ahead can I make mini christmas fruit cakes?
Bake and freeze them unfrosted for up to 3 months, then thaw and ice them a day or two before serving or gifting.
Do mini christmas fruit cakes need alcohol?
No. Apple juice works beautifully for soaking. Brandy is optional for adults, and a little alcohol remains in the baked cakes.
What pan do I use for mini christmas fruit cakes?
Mini cake tins or standard muffin tins both work. Grease and line them so the cakes release cleanly.
Can I use other dried fruit?
Yes. Swap in dried figs, prunes, or cranberries, keeping the total weight of fruit about the same.
What can I use instead of molasses?
Golden syrup is a good alternative. Dark corn syrup or maple syrup work in a pinch, with a slightly lighter flavor.
Mini Christmas Fruit Cakes with Soft Icing
Equipment
- Two 12 cup muffin tins or mini cake tins
- Mixing bowls
- Stand mixer or hand mixer
- Cooling rack
Ingredients
Main Ingredients
- 10 oz raisins for soaking
- 5 oz dried apricots chopped small, for soaking
- 2 ½ oz mixed candied peel diced, for soaking
- 5 oz candied cherries chopped small, for soaking
- 6 oz pitted dates diced, for soaking
- 1 ⅛ cup apple juice for soaking, or 1/3 brandy and 2/3 juice
- 8 tbsp unsalted butter softened
- 1 ½ cup brown sugar packed
- ½ cup vegetable oil
- 3 tbsp molasses
- ¼ tsp salt
- ½ tsp ground allspice
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs
- ½ tsp baking powder
- 1 ⅔ cup all purpose flour
- ¾ cup chopped walnuts optional
- 1 ½ cup powdered sugar for the icing
- 1 tbsp unsalted butter softened, for the icing
- ½ tsp vanilla extract for the icing
- 2 tbsp milk for the icing, add more as needed
Instructions
Cooking
- Soak. Soak the dried fruit in the apple juice for about 1 hour.
- Mix the batter. Cream the butter and brown sugar, add the oil, molasses, fruit, and eggs, then fold in the flour, baking powder, salt, and spices.
- Bake. Fill lined mini tins three quarters full and bake at 320 degrees F for 30 to 35 minutes until a toothpick comes out clean.
- Cool. Let the cakes cool completely in the tins.
- Ice. Whisk the icing ingredients until spreadable, spread over the cakes, and dust with powdered sugar.
