Mini Fruitcake
Fruitcakes have been a traditional holiday dessert for centuries, with recipes dating back to ancient Rome.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Mini Fruitcake
Ingredients
Instructions
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Preheat the oven to 325°F (165°C). Grease and flour mini loaf pans.
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In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
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In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, orange zest, and orange juice.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped dried fruits and nuts.
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Divide the batter evenly among the prepared mini loaf pans. Smooth the tops with a spatula.
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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pans for 10 minutes. Transfer to a wire rack to cool completely.
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Once cooled, wrap each mini fruitcake tightly in plastic wrap and let rest at room temperature for 2 hours or overnight.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
