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Petite Fruit Cakes

mini fruit cakes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 days
Total Time 10 days 35 minutes
Course Sweets & Treats
Cuisine American
Servings 4 dozen

Equipment

  • mini cupcake pan
  • Stand mixer
  • 2 medium mixing bowls
  • sifter
  • Measuring spoons
  • Measuring cups
  • cupcake liners

Ingredients
  

  • 1 c flour
  • 1 t cinnamon
  • 1/8 t allspice
  • 1/2 t salt
  • 1 c raisins
  • 1 c chopped nuts optional
  • 1/4 t baking soda
  • 1/2 t ground clove
  • 1/8 t mace
  • 1/3 c shortening
  • 1/4 c buttermilk
  • 2 c chopped candied fruit
  • 2 eggs
  • 1 c dark brown sugar

Instructions
 

  • Sift flour with baking soda, spices and salt in a bowl and set aside. Beat shortening until light, gradually beat in sugar. Beat in eggs one at a time. Add dry ingredients a little at a time. Blend in buttermilk.
  • Mix in raisins, fruit and nuts if using them by hand. Spoon into baking cups, fill ¾ of the way full (or drop by rounded tablespoons onto a greased cookie sheet).
  • Bake at 350 deg for 20-25 min.
  • Do NOT eat them fresh, you will not be able to get the wrapper off. Put them in an airtight container and let them sit for at least 1 week before eating them. This will let the moisture soak back into the cake and fruit.

Notes

Let them rest in an air tight container for at least 3 days before enjoying to let them resoften.
Keyword cupcake, fruitcake, vintage recipe