You are here

Easy Individual Fruit Cakes

Western.Chefs's picture
Ingredients
  Pound cake mix 17 Ounce (1 Package)
  Brandy/Sweet white wine 3⁄4 Cup (12 tbs)
  Cloves 1⁄8 Teaspoon
  Ginger 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Orange extract 1⁄4 Teaspoon
  Almond extract 1⁄8 Teaspoon
  Minced mixed candied fruits 1 Cup (16 tbs)
  Seedless raisins 1⁄2 Cup (8 tbs)
  Dried currants 1⁄2 Cup (8 tbs)
  Flour 1 Tablespoon
  Finely chopped walnuts 1 Cup (16 tbs)
  Candied cherries/Blanched almond halves 1 Tablespoon (For Garnish)
Directions

Preheat oven to 325° F.
Prepare cake mix by package directions, using the eggs but substituting brandy or wine for the liquid called for.
Beat in spices and extracts.
Dredge fruit in flour, then mix into batter along with nuts.
Spoon into muffin tins lined with cupcake papers, filling each 2/3 full.
Decorate tops with candied cherries or "daisies" made of almond halves.
Bake 35-45 minutes until golden and springy to the touch.
Cool cakes in papers (but not in pans) on wire racks.
Peel off papers, wrap cakes in brandy- or wine-soaked cheesecloth, then in foil and "season" about 1 week in an airtight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Preparation Time: 
20 Minutes
Servings: 
4

Rate It

Your rating: None
4.2
Average: 4.2 (11 votes)