Spiced Brandy Fruitcake Minis
Sophisticated mini fruitcakes with brandy-soaked fruits and nuts, perfect for gifting.
Equipment
- 6 mini loaf tins
- Large mixing bowls
- Measuring cups and spoons
- Nonstick cooking spray
- whisk,
Ingrediënten
Almond extract, pure:
- 1 teaspoon
All-purpose flour:
- 4 cups 500 g
Baking powder:
- 2 teaspoons
Baking soda:
- 2 teaspoons
Brandy:
- 1 cup 235 ml
Candied fruit and nut mixture (reserved):
- 2 cups 284 g
Cardamom, ground:
- ½ teaspoon
Cherries, dried:
- 1 cup 120 g
Cinnamon, ground:
- ½ teaspoon
Cranberries, dried:
- 1 cup 120 g
Nondairy butter:
- 2 tablespoons 28 g
Nondairy yogurt, plain or vanilla:
- ¾ cup 170 g
Pineapple, dried:
- 1 cup 120 g
Pineapple juice:
- 1¼ cups 180 ml
Plums, dried, quartered:
- 1 cup 170 g
Raisins:
- 1 cup 160 g
Salt:
- ½ teaspoon
Soy or other nondairy milk, plain or vanilla:
- ½ cup 120 ml
Sugar, granulated:
- 1 cup 200 g + ½ cup (100g)
Vanilla extract, pure:
- 1 tablespoon 15 ml + 1 teaspoon
Walnuts halves, broken:
- 4 ounces 112 g
Pecan halves, broken:
- 4 ounces 112 g
Apricots, dried, quartered:
- 1 cup 160 g
Instructies
- In a large bowl, combine dried fruits and nuts.
- Pour brandy over the mixture, cover, and let soak overnight.
- Reserve 2 cups of the fruit and nut mixture for the topping.
- Preheat oven to 375°F (190°C, gas mark 5).
- Spray 6 mini loaf tins with nonstick spray.
- In a bowl, whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon.
- In a separate bowl, whisk yogurt, pineapple juice, sugar, vanilla, almond extract, and nondairy milk.
- Fold wet ingredients into dry ingredients, avoiding overmixing.
- Fold in the soaked fruit and nut mixture.
- Divide batter evenly among loaf tins.
- Bake for 30 minutes, or until a toothpick comes out clean.
- While baking, prepare the topping.
- In a saucepan, combine reserved fruit and nut mixture, butter, sugar, and vanilla.
- Heat over medium-high heat, stirring until sugar and butter melt.
- Remove from heat.
- Cool cakes completely.
- Spoon topping evenly over each cake.
Notes / Tips / Wine Advice:
Serving Tip:
Wrap cooled cakes in parchment paper and store in an airtight container for enhanced flavor.Wine Advice:
A rich, sweet dessert wine like Port or Madeira complements the fruitcake’s flavors.Nutritional Information
Calories: 700 kcal | Carbohydrates: 110 g | Protein: 15 g | Fat: 30 g | Fiber: 12 g | Sugar: 70 g | Salt: 1 g
