Spiced Brandy Fruitcake Gift Minis
These spiced brandy fruitcake minis are packed with brandy-soaked dried fruits, crunchy nuts, and warm spices, making them the perfect edible gift or festive Christmas dessert.
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:
h3>Serving Tip:
Wrap the cooled mini fruitcakes in parchment and decorative paper, then store them in an airtight container for a few days to let the brandy and spices fully develop their flavor.
Wine Pairing:
Pairs well with a rich, sweet dessert wine like a Vintage Port.Nutritional Information
Calories: 700 kcal | Carbohydrates: 110 g | Protein: 15 g | Fat: 30 g | Fiber: 12 g | Sugar: 70 g | Salt: 1 g
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