Discover a delightful treat that combines the richness of dried fruits, the warmth of spices, and the zesty charm of lemon icing – Mini Fruitcakes. These bite-sized wonders are a miniature version of traditional fruitcakes, perfect for indulging in a burst of flavors. Crafted with a mix of raisins, apricots, currants, dates, and mixed peel soaked in a hint of orange juice and brandy, these fruitcakes are a harmonious fusion of textures and tastes. The moist crumb, fragrant spices, and tangy lemon icing create a symphony of flavors that dance on your palate. Whether enjoyed as a snack, dessert, or heartfelt gift, these Mini Fruitcakes offer a delightful sensory experience that’s truly irresistible.
INGREDIENTS:
- 100g (2/3 cup) raisins
- 100g (2/3 cup) chopped apricots
- 100g (½ cup) currants
- 100g (2/3 cup) chopped dates
- 50g (1/3 cup) mixed peel
- 80ml (1/3 cup) orange juice
- 2 tbsp brandy (optional)
- 125g (3/4 cup) diced Copha
- 225g (1 cup) firmly packed brown sugar
- 60ml (1/4 cup) sour cream
- 2 eggs
- 150g (1-1/4 cup) gluten-free plain flour
- 75g (2/3 cup) gluten-free self-raising flour
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 1/4 tsp ground nutmeg
PREPARATIONS:
- Soak dried fruit, orange juice, and brandy (if using) in a bowl overnight.
METHOD:
- Preheat the oven to 170°C (fan forced 150°C) or 330°F/300°F. Grease 2 six-cup friand pans.
- Melt Copha in the microwave or on the stovetop until fully melted. Whisk together melted Copha and brown sugar, then add sour cream and whisk in eggs one at a time.
- Sift together plain flour, self-raising flour, cinnamon, mixed spice, and nutmeg in a separate bowl. Fold through the Copha mix. Add the soaked fruit and stir through.
- Divide the batter equally into the prepared pans and bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean. Remove pans from the oven.
- Allow cakes to cool in the pans for 5-10 minutes before turning them onto a wire rack to cool completely.
LEMON AND CINNAMON ICING:
- Sift icing sugar and cinnamon into a medium bowl. Add lemon zest. Gradually add lemon juice, one tablespoon at a time, mixing until a smooth, thick icing is formed.
- Spread the icing over the top of the cooled cakes. Top with a medley of mixed fruit and toasted, flaked almonds. Allow the icing to set.
TIPS:
- For a deeper flavor, let the dried fruit soak overnight.
- Customize the topping with your preferred mixed dried fruits.
- These fruitcakes can be stored in an airtight container for up to three days.
In the realm of baked treats, Mini Fruitcakes stand as a testament to the art of crafting flavors that delight the senses. With their exquisite blend of fruits, spices, and zesty lemon icing, these miniature wonders offer a journey of taste that’s both nostalgic and exciting. The process of soaking the dried fruits and folding them into the batter infuses each bite with a burst of sweetness and a hint of indulgence. Topped with a crown of vibrant mixed fruit and flaked almonds, these fruitcakes are not just a dessert – they’re a work of edible art.
