Hospitality Fruit Cakes
Miniature fruit cakes with candied fruit, coconut, and pecans, decorated with cherries. Perfect for parties or holiday celebrations, offering a sweet, nutty flavor in bite-sized treats.
Ingredients
Instructions
- Mix all ingredients together in a bowl.
- Spray miniature muffin pans with Pam.
- Fill each pan 2/3 full with the mixture.
- Top each with half a red or green candied cherry, pressing down slightly.
- Bake in a preheated 300°F oven for 30 to 35 minutes until lightly browned.
- Place a pan of water on the lower rack during baking to help prevent dryness.
- Allow the cakes to cool, then store in layers of waxed paper in airtight tins.
Tips & Substitutions
For added flavor, consider incorporating a teaspoon of vanilla extract or a pinch of nutmeg into the mixture. You can substitute chopped walnuts for pecans if desired. If you prefer a less sweet cake, reduce the amount of sweetened condensed milk slightly. Ensure the mixture is well combined to achieve uniform flavor throughout. Using silicone muffin pans can make removing the cakes easier.
Serving Suggestions
These delightful fruit cakes make for a festive treat during the holidays. Serve them alongside a cup of tea or coffee for a comforting experience. They also make great gifts when packaged in decorative tins. For a savory contrast, pair them with a Tangy Blue Cheese Whip to balance the sweetness. Enjoy them as a standalone snack or as part of a dessert platter.
Storage & Reheating
Once the cakes have cooled completely, store them in an airtight container layered with waxed paper to prevent sticking. They can be kept at room temperature for up to a week. For longer storage, consider freezing them. To reheat, simply place them in a warm oven for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hospitality Fruit Cakes contains roughly 117 calories, with 2g protein, 7g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of candied mixed fruit?
Using fresh fruit isn't recommended as it contains more moisture and may affect the texture. However, you can use dried fruits like raisins or apricots for a similar texture and flavor profile. Just ensure to chop them finely to mimic the consistency of candied fruit.
How can I make these cakes healthier?
To make these cakes healthier, try substituting half of the sweetened condensed milk with a low-fat alternative or Greek yogurt for creaminess without the added sugar. You could also reduce the amount of sugar by using unsweetened coconut and limiting the candied fruit, opting for more nuts or dried fruits instead.
Can I make these cakes ahead of time?
Yes, these fruit cakes can be made ahead of time. They actually taste better after sitting for a day or two as the flavors meld together. Just be sure to store them properly in an airtight container, and they can last for up to a week at room temperature or longer if frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).