Why Make This Recipe
Decadent Mini Fruitcake Loaves are perfect for gifting. These little loaves are both delicious and easy to make. They carry a wonderful blend of flavors and are a charming homemade present for friends and family. When wrapped nicely, they bring joy and warmth to any occasion.
How to Make Decadent Mini Fruitcake Loaves
Ingredients:
- 2 cups All-Purpose Flour (or whole wheat flour for a heartier loaf)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon (or allspice for a twist)
- 1/2 teaspoon Ground Nutmeg (optional)
- 1/2 cup Unsalted Butter (or margarine for dairy-free)
- 1 cup Brown Sugar (or white sugar)
- 2 large Eggs (or flaxseed meal for vegan option)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 tablespoon Orange Zest (or lemon/lime zest)
- 1 cup Dried Cranberries (soaked for extra flavor)
- 1 cup Dried Apricots (soaked for extra flavor)
- 1 cup Golden Raisins (soaked for extra flavor)
- 1/2 cup Bourbon (or orange juice)
- 1/2 cup Granulated Sugar (or powdered sugar for a smoother glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease mini loaf pans or line them with parchment paper.
- In a bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg together.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs (or flaxseed meal) and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture. Stir in the orange zest and soaked dried fruits.
- Fold in the bourbon (or orange juice) until everything is well mixed.
- Pour the batter into the prepared mini loaf pans, filling them about 2/3 full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
How to Serve Decadent Mini Fruitcake Loaves
Serve these mini fruitcake loaves warm or at room temperature. You can slice them and serve with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair wonderfully with tea or coffee.
How to Store Decadent Mini Fruitcake Loaves
Store the cooled loaves in an airtight container to keep them fresh. They can last up to a week at room temperature. For longer storage, wrap them in plastic wrap and place them in the freezer. They can last for up to three months in the freezer.
Tips to Make Decadent Mini Fruitcake Loaves
- Soaking the dried fruits in bourbon or orange juice enhances their flavor and keeps the loaves moist.
- For a richer flavor, let the loaves sit for a day before serving. This allows the flavors to meld beautifully.
- Experiment with different dried fruits and nuts to personalize your mini loaves.
Variation
You can make a chocolate version by adding cocoa powder to the flour or incorporating dark chocolate chunks into the batter. This adds a unique twist to the traditional fruitcake.
FAQs
1. Can I make these mini loaves gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure all other ingredients are also gluten-free.
2. Can I use fresh fruit instead of dried fruit?
While fresh fruit can be used, it may change the texture and moisture content of the loaves. Dried fruits work best for this recipe as they add sweetness and depth of flavor.
3. How can I make this recipe vegan?
To make the recipe vegan, use flaxseed meal instead of eggs and substitute butter with margarine or a plant-based alternative.
Decadent Mini Fruitcake Loaves
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Delicious and charming mini fruitcake loaves perfect for gifting, bringing joy and warmth to any occasion.
Ingredients
- 2 cups All-Purpose Flour (or whole wheat flour for a heartier loaf)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon (or allspice for a twist)
- 1/2 teaspoon Ground Nutmeg (optional)
- 1/2 cup Unsalted Butter (or margarine for dairy-free)
- 1 cup Brown Sugar (or white sugar)
- 2 large Eggs (or flaxseed meal for vegan option)
- 1 teaspoon Vanilla Extract (or almond extract)
- 1 tablespoon Orange Zest (or lemon/lime zest)
- 1 cup Dried Cranberries (soaked for extra flavor)
- 1 cup Dried Apricots (soaked for extra flavor)
- 1 cup Golden Raisins (soaked for extra flavor)
- 1/2 cup Bourbon (or orange juice)
- 1/2 cup Granulated Sugar (or powdered sugar for a smoother glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease mini loaf pans or line them with parchment paper.
- In a bowl, mix the flour, baking soda, salt, cinnamon, and nutmeg together.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs (or flaxseed meal) and vanilla extract. Mix until combined.
- Gradually add the dry ingredients to the wet mixture. Stir in the orange zest and soaked dried fruits.
- Fold in the bourbon (or orange juice) until everything is well mixed.
- Pour the batter into the prepared mini loaf pans, filling them about 2/3 full.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
Soaking dried fruits enhances flavor and keeps the loaves moist. Letting the loaves sit for a day before serving allows flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American