Spiced Brandy Fruitcake Gift Minis
Spiced Brandy Fruitcake Gift Minis
Equipment
- 6 mini loaf tins
- Large mixing bowls
- Measuring cups and spoons
- Nonstick cooking spray
- whisk,
Ingrediënten
- 5 ml pure almond extract
- 500 g all-purpose flour
- 8 g baking powder
- 8 g baking soda
- 235 ml brandy
- 284 g candied fruit and nut mixture 2 cups reserved for topping
- 2 g ground cardamom
- 120 g dried cherries
- 2 g ground cinnamon
- 120 g dried cranberries
- 28 g nondairy butter
- 170 g nondairy yogurt plain or vanilla
- 120 g dried pineapple
- 180 ml pineapple juice
- 170 g dried plums quartered
- 160 g raisins
- 3 g salt
- 120 ml soy or other nondairy milk plain or vanilla
- 300 g granulated sugar 200 g for batter + 100 g for topping
- 20 ml pure vanilla extract 15 ml + 5 ml
- 112 g walnut halves broken
- 112 g pecan halves broken
- 160 g dried apricots quartered
Instructies
- Combine all dried fruits and nuts in a large bowl.
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- Pour the brandy over the fruit and nut mixture and stir to coat evenly.
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- Cover the bowl and let the mixture soak overnight.
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- Reserve 2 cups of the soaked fruit and nut mixture for the topping.
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- Preheat the oven to 190°C.
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- Spray 6 mini loaf tins with nonstick cooking spray.
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- Whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon in a bowl.
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- Whisk the yogurt, pineapple juice, 200 g sugar, 15 ml vanilla, almond extract, and nondairy milk in a separate bowl.
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- Fold the wet ingredients into the dry ingredients until just combined.
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- Fold the remaining soaked fruit and nut mixture into the batter.
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- Divide the batter evenly among the prepared mini loaf tins.
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- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
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- Combine the reserved fruit and nut mixture, nondairy butter, remaining 100 g sugar, and 5 ml vanilla in a saucepan.
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- Heat the topping over medium-high heat, stirring until the sugar and butter have melted and the mixture is glossy.
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- Remove the topping from the heat and let it cool slightly.
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- Let the baked cakes cool completely in their tins.
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- Spoon the warm topping evenly over each cooled mini fruitcake.
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Notes / Tips / Wine Advice:
Wine Pairing:
Pairs well with a rich, sweet dessert wine like a Vintage Port.Nutritional Information
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ABOUT THIS RECIPE
Spiced Brandy Fruitcake Minis capture the nostalgic essence of traditional holiday fruitcakes with a sophisticated twist — individually portioned and perfect for gifting, storing, or presenting at festive gatherings. The preparation begins with soaking an abundant mixture of dried cherries, cranberries, pineapple, plums, raisins, and apricots in brandy, allowing the fruit to fully absorb the deep warmth and flavor overnight.
These mini fruitcakes bake up beautifully with a soft, dense crumb that supports the weight and richness of marinated fruits. The topping — a glossy blend of reserved fruit, nuts, sugar, and vanilla — adds a luxurious finish that showcases both texture and color. Wrapped in parchment with ribbon, they become an elegant edible gift, ideal for Christmas baskets or thank-you offerings during the winter season.
For holiday menu pairing, these cakes complement cheese boards, coffee service, or after-dinner dessert wine tastings. Serve alongside another seasonal bake from RecipeCollector.eu to create a curated dessert spread with complementary flavors and textures. With long storage potential and flavor that improves over time, these mini fruitcakes are a reliable, festive classic that impress guests and gift recipients
