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Miniature Golden Fruitcakes

These tiny fruitcakes will bring joy to everyone on your list. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.

  • Prep:
  • Total Time:
  • Yield: makes 48
Miniature Golden Fruitcakes

Source: Everyday Food, December 2009


  • 6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
  • 1 1/2 cups chopped walnuts (5 1/2 ounces)
  • 1 3/4 cups brandy
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup packed light-brown sugar
  • 3 large eggs, lightly beaten
  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup apricot jam, warmed, for topping


  1. In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.

  2. In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.

  3. Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.

  4. Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. Brush with apricot jam before serving or packing.


To make six 3-by-5-by-2-inch loaves, as seen on "The Martha Stewart Show," fill each pan 1/4 inch from top; smooth tops using an offset spatula. Bake 50 to 60 minutes.

Cook's Note

We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture. To bake them in larger liners, fill two-thirds full and increase the baking time by 5 to 10 minutes. The dough can be frozen for up to 2 weeks.

Reviews (9)

  • Jackson_M 23 Dec, 2014

    Great recipe! Came out perfect. Will make again!

  • Kiss123 1 Jan, 2013

    Recipe sucks. Really, SIX CUPS of dried fruit. Do the math. As soon as I started to make, I knew something was wrong. Regular ingredients are pretty normal, but knew that was way too much fruit.

    Doesn't hold together, only way to eat is to (carefully) cut and then grill on stove with butter.

  • Jackson_M 23 Dec, 2014

    Kiss123, I saw the text recipe and the video shown on air on how Martha and her guest made the golden fruitcake. I also saw your comment and decided I wanted to try the recipe to see if your concerns were valid. i have never made fruitcake before and, while making, did seem to be a lot of fruit and nuts -- too much for the batter to handle. However, the fruitcake has turned out wonderful. Everything is tightly held together. There was no error on part of the recipe.

  • romanel 24 Sep, 2010

    Hi. DealeontheChesapeake. Thanks a lot for the tip. This is the first time that I am using this Forum - or any forum. Can't believe how quickly I got an answer. Now I am on the hunt for angelika.Have a nice day!

  • DealeontheChesapeake 23 Sep, 2010

    Romanel - Howdy - This is the best fruitcake recipe I have tasted other than a cake made by a monestary (name I do not readily recall). I made these last year in November and noted that I should have made these in October. I would store in an airtight container (Tupperware works well) in a cool, dark place like your pantry. Any product left after the Christmas holiday should be frozen. Have fun!

  • romanel 22 Sep, 2010

    I would like to make some of these for a Christmas bake sale. How far in advance can they be made and how long will they keep if stored in a cool place?

  • DiMc 4 Mar, 2010

    These were great - made several for gifts. The apricot jam added a great tart/sweet flavor to all the fruits in the cakes.

  • Arkabillylady 6 Dec, 2009

    Tried this. Great little mini breads for giving. Batter is very thick and must be pushed into pans. Makes exactly 6 mini loaves. Pretty! I'll make again but with another liquid.

  • sfs727 2 Dec, 2009

    Has anyone tried this? Is it really good tasting?

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