These mini fruit cakes are a festive, giftable twist on a classic fruit cake—small enough to wrap individually, yet rich and fragrant like a full-sized version. The batter is gently spiced with cinnamon, nutmeg, and allspice, then generously studded with mixed dried fruits that have been soaked in Marsala for extra depth. Because the cakes are baked in mini molds or a muffin tin, they cook evenly, develop a tender crumb, and are easy to portion. Once cooled, they slice neatly and keep their moist texture thanks to the fruit and the buttery base. If you enjoy traditional fruit cake flavors but want something quicker to bake and easier to share, these little cakes deliver that same cozy holiday character in a smaller format.
Ingredients
• 1 cup (125g) all-purpose flour
• ½ cup (100g) brown sugar
• ½ cup (113g) unsalted butter, softened
• 2 large eggs
• ½ cup (120ml) Marsala
• ½ cup (80g) mixed dried fruits (raisins, currants, chopped apricots, cherries)
• ¼ cup (40g) mixed peel (optional)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1 tsp vanilla extract
• 1 tbsp flour (for coating fruits)
Instructions
- Soak the fruit for best flavor. Place the mixed dried fruits in a bowl and pour over the Marsala. Stir so everything is evenly moistened, then cover and let the fruit soak for at least 1 hour. If you have time, letting it sit overnight gives the fruit a deeper, fuller flavor and helps it stay plump during baking.
- Prepare the oven and pans. Preheat your oven to 160C. Grease your mini cake molds or a standard muffin tin thoroughly so the cakes release easily. Since these cakes contain sugar and fruit, they can stick if the molds aren’t well greased, so take a moment to coat the bottoms and sides evenly.
- Combine the dry ingredients. In a separate bowl, whisk together the 1 cup (125g) all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and allspice. Whisking well at this stage spreads the leavening and spices evenly through the flour, which helps the cakes rise consistently and prevents pockets of spice.
- Cream the butter and sugar. In a mixing bowl, add the softened unsalted butter and brown sugar. Beat them together until the mixture looks lighter in color and feels fluffy rather than dense. This step helps create a softer texture in the finished cakes, because it incorporates air into the butter and sugar before the flour is added.
- Add the eggs gradually. Beat in the eggs one at a time, mixing well after each addition. Adding them slowly helps the mixture stay smooth and stable instead of separating. Once both eggs are fully incorporated, mix in the vanilla extract so it perfumes the batter.
- Coat the soaked fruit. After soaking, don’t discard the remaining Marsala in the bowl. Sprinkle the 1 tablespoon of flour over the soaked fruits and toss to coat them lightly. This quick coating helps the fruit stay suspended in the batter instead of sinking to the bottom of the molds while baking.
- Bring the batter together. Add the dry ingredients to the butter mixture and mix just until combined. Avoid overmixing once the flour goes in—stir only until you no longer see dry streaks of flour. Overmixing can make mini cakes firm rather than tender.
- Fold in the fruit and optional peel. Add the soaked fruits to the batter, along with any mixed peel if you’re using it. Fold gently so the fruit distributes evenly without being crushed. Pour in any remaining Marsala from the soaking bowl and fold again until the batter looks evenly moistened and the fruit is well spread through it.
- Fill the molds neatly. Spoon the batter into your greased mini cake molds or muffin cups, filling each about ¾ full. This leaves enough room for the cakes to rise without overflowing, while still giving you a nicely domed top. If you want an even finish, level the tops lightly with the back of a spoon.
- Bake until set. Bake at 160C for about 25–30 minutes. Start checking near the 25-minute mark, since pan sizes can vary. The cakes are done when a skewer inserted into the center comes out clean (or with only a couple of moist crumbs, but no wet batter). The tops should look set and lightly browned.
- Optional finishing touch while hot. For extra richness, brush the tops with a little warm Marsala while the cakes are still hot. This adds shine, deepens the flavor, and helps keep the tops moist.
- Cool completely before serving or wrapping. Let the cakes sit in the pan briefly so they firm up, then remove them carefully and place on a rack to cool completely. Cooling fully is important for the best texture and for clean slicing. Fresh cakes are lovely, and you can also wrap and gift them once completely cooled.
You can double the recipe if you’d like to make more mini fruit cakes.