Indulge in the charm of miniature delights with a Tiny Fruit Cake that captures the essence of a classic fruit cake in a delightful bite-sized treat. Perfect for celebrations or simply enjoying a sweet moment, this miniature version offers all the rich flavors and festive spirit of its larger counterpart. Join us on a baking adventure as we create this enchanting Tiny Fruit Cake that will leave you and your loved ones craving for more!
The Tiny Fruit Cake is a downsized version of the beloved classic, featuring a medley of dried fruits, warm spices, and a hint of brandy. The miniature cakes are moist, flavorful, and adorned with a touch of elegance. Despite their small size, they pack a punch of taste and are perfect for gifting or enjoying with afternoon tea. Dive into the magic of baking and experience the joy of crafting these delightful Tiny Fruit Cakes!
Ingredients:
For the Fruit Cake:
- 1/2 cup mixed dried fruits (raisins, currants, apricots, cherries, etc.)
- 1/4 cup chopped nuts (walnuts, almonds, etc.)
- 1/4 cup brandy or orange juice (for soaking the fruits)
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
For the Glaze:
- 1 tablespoon apricot jam or marmalade
- 1 tablespoon brandy or orange juice
For Decoration:
- Whole nuts (walnuts, almonds, etc.)
- Candied cherries
- Dusting of powdered sugar
Special Equipment: Miniature cake pans or silicone molds (approx. 2-3 inches in diameter)
Step-by-Step Instructions:
- Preparing the Fruits: In a small bowl, combine the mixed dried fruits and chopped nuts. Pour brandy (or orange juice) over the fruits, ensuring they are fully submerged. Cover the bowl and let the fruits soak for at least 2 hours or preferably overnight to plump them up with moisture and flavor.
- Preparing the Miniature Cake Pans: Preheat your oven to 325°F (160°C). Grease and flour the miniature cake pans or silicone molds. If using silicone molds, place them on a baking sheet for easy handling.
- Mixing the Cake Batter: In a medium-sized bowl, sift together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt. In a separate large bowl, cream the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually fold in the dry ingredients until you have a smooth batter.
- Assembling the Tiny Fruit Cakes: Drain any excess liquid from the soaked fruits and nuts. Gently fold them into the cake batter until they are evenly distributed.
- Baking the Tiny Fruit Cakes: Spoon the batter into the prepared miniature cake pans or silicone molds, filling each about two-thirds full. Bake in the preheated oven for approximately 15-20 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove the cakes from the oven and let them cool in the pans or molds for 5 minutes before transferring them to a wire rack to cool completely.
- Preparing the Glaze: In a small saucepan, heat the apricot jam (or marmalade) and brandy (or orange juice) until the mixture becomes a smooth glaze. Brush the glaze over the top of the cooled cakes.
- Decorating the Tiny Fruit Cakes: Garnish the top of each Tiny Fruit Cake with a whole nut and a candied cherry. Optionally, dust the cakes with a light layer of powdered sugar for an elegant touch.
Congratulations on creating your delightful Tiny Fruit Cakes! These miniature treats are a testament to the joy of baking and a celebration of the festive season. As you savor each morsel, you’ll revel in the harmonious blend of dried fruits, warm spices, and the subtle essence of brandy. Whether you’re serving these cakes at a party or enjoying them as a sweet indulgence, the Tiny Fruit Cakes are sure to bring joy and satisfaction to everyone who tastes them. Share the love and savor every moment of this whimsical delight with your loved ones!
