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