Mini Fruit Cakes

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Nov. 30, 2011


Butter/Margarine 1/2 Cup (8 tbs) (1 Stick)
Firmly packed brown sugar 1/2 Cup (8 tbs)
Fruit cocktail 8 Ounce , drained (1 Can)
Golden raisins 1 Cup (16 tbs)
Light rum/1/4 cup orange juice 1/2 Cup (8 tbs)
Rum flavoring/Extract 1 Teaspoon
Candied orange peel 8 Ounce , chopped (2 Jars Of 4 Ounce Each)
Candied citron 8 Ounce , chopped (2 Jars Of 4 Ounce Each)
Slivered almonds 5 Ounce , toasted (1 Can)
Eggs 2 , beaten
All purpose flour
Pumpkin pie spice 1 Teaspoon
Salt 3/4 Teaspoon
Baking powder 1/2 Teaspoon
Light corn syrup 1/4 Cup (4 tbs)
Gumdrops 2 Tablespoon (Red And Green, As Needed)



1) Preheat the oven to 300°F.

2) Lightly grease eight tiny angel-cake pans or eight 5-ounce custard cups.


3) In a saucepan, place together butter or margarine, brown sugar, fruit cocktail, raisins, and 1/4 cup of the rum.

4) Place the pan over the heat, stirring constantly, to boil.

5) Transfer the rum mixture into a large bowl and cool to lukewarm.

6) Mix in orange peel, citron, almonds, and beaten eggs.

7) In a bowl sift flour, pumpkin-pie spice, salt, and baking powder.

8) Lightly fold in the flour mixture until blended.

9) Transfer the flour mixture into the pans, evenly.


10) In a large shallow pan, arrange the pans, not touching, for easy handling.

11) On the lower shelf, place a pan of hot water, in oven to help keep cakes moist during baking.

12) Place the cake pan on the top shelf.

13) Bake in very slow oven for 55 minutes, or until toothpick inserted in center comes out clean.

14) Let the cakes, cool completely in pans on wire racks.

15) Using knife loosen the cake around the edges and turn out immediately onto wire rack.

16) In a saucepan, heat together remaining 1/4 cup rum and corn syrup to boil.

17) Using brush apply the rum syrup over cakes to coat completely.


18) Garnish with flowers of red and green gumdrops.

Recipe Summary

Difficulty Level: Easy
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 822Calories from Fat 251

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 334 mg13.92%

Total Carbohydrates 124 g41.3%

Dietary Fiber 9 g36%

Sugars 67 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet