Miniature Christmas Fruitcakes are single-serving cakes baked in mini muffin pans, combining molasses-soaked raisins, candied fruit, and warm spices into bite-sized portions that convert fruitcake skeptics.
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In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool.
Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts.
Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.
Store completely cooled cakes in airtight containers at room temperature for up to 3 weeks; they can also be frozen in airtight containers for up to 2 months.
miniature muffin pan (24-cup) · paper muffin liners · wire racks
Mini muffin pans create fun, individual-sized portions that are easier to gift and serve, and they bake faster (22–24 minutes vs. hours for traditional fruitcakes).
Yes. Cool completely and store in airtight containers. These cakes keep well for several weeks, making them ideal for baking in advance.
Bake at 325°F for 22–24 minutes until a toothpick inserted in the center comes out clean.
Yes. Use dried cranberries, dried apricots, or diced dates as alternatives to candied fruit, adjusting quantities to equal 1 pound total.
Insert a toothpick in the center of one cake; it should come out clean with no wet batter. Baking time is typically 22–24 minutes at 325°F.
