Mini Fruitcake
Mini fruitcakes are delightful, bite-sized treats packed with candied cherries, pineapple, and dates. Their rich, sweet flavor makes them perfect for holiday gatherings or gift-giving. These moist, flavorful cakes are ideal for those who enjoy festive, fruit-laden desserts in a convenient mini size.
Ingredients
Instructions
- Cut the candied cherries, candied pineapple, and dates into small pieces.
- Mix all ingredients thoroughly in a large bowl.
- Fill mini cupcake cups with the batter.
- Bake at 325°F (160°C) for 20 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter version, consider replacing half the butter with unsweetened applesauce. If you want to enhance the flavor, add a teaspoon of almond extract alongside the vanilla. Make sure to chop the candied fruits evenly to ensure they distribute well throughout the batter. If you have leftover fruitcake, it can be used as a base for Cream Cheese Dainties.
Serving Suggestions
These mini fruitcakes are delightful on their own but can be served with a dollop of whipped cream or a side of fresh fruit for added color and flavor. They pair beautifully with Skinny Spinach Dip for a balanced spread at gatherings. For a festive touch, sprinkle some powdered sugar on top before serving.
Storage & Reheating
Store the mini fruitcakes in an airtight container at room temperature for up to a week. They can also be refrigerated for longer freshness, up to two weeks. To reheat, place them in a preheated oven at 300°F (150°C) for about 10 minutes to warm them without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mini Fruitcake contains roughly 1010 calories, with 6g protein, 122g carbohydrates, and 40g fat. It is a good source of iron (15% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1363mg per serving (59% of the Daily Value).
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 fruit?
While fresh fruit can be used, it will change the texture and moisture level of the cake. If you decide to use fresh fruit, make sure to reduce the liquid ingredients slightly to prevent the batter from becoming too wet. Dried fruits can also be a great alternative.
How can I make these mini fruitcakes more festive?
You can add a sprinkle of chopped nuts like pecans or walnuts for crunch and a deeper flavor. Additionally, consider drizzling a simple icing made of powdered sugar and milk over the top, or garnishing with edible glitter to make them eye-catching for holidays.
Is this recipe suitable for freezing?
Yes, these mini fruitcakes freeze well. Wrap them individually in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to three months. To enjoy, thaw them in the refrigerator overnight before serving.
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).