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Miniature Golden Fruitcakes

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These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.

Source: Everyday Food, December 2009
Total Time Prep Yield

Ingredients

Directions

Variations

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 Notes

To bake them in larger liners, fill two-thirds full and increase the baking time by 5 to 10 minutes. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.

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Reviews

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How would you rate this recipe?
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  • MS10776397
    18 DEC, 2016
    What can be substituted for the brandy called for in the Golden Fruitcake recipe? Thank you, Desert Kitchen
    Reply
    • defrandano
      20 NOV, 2017
      rum
  • mullinsljmeco
    22 DEC, 2015
    Hello. Is there a "half sized" recipe by chance? I don't need 48 fruitcakes. Even 24 fruitcake cups is going to be too much. I'd love it if this recipe would yield 4 fruitcake cups. Please and thank you!
    Reply
  • Jackson_M
    23 DEC, 2014
    Great recipe! Came out perfect. Will make again!
    Reply
  • 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.
    Reply
    • 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!
    Reply
  • 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!
    Reply
  • 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?
    Reply
  • MS10387429
    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.
    Reply
  • 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.
    Reply
  • sfs727
    2 DEC, 2009
    Has anyone tried this? Is it really good tasting? sfs727
    Reply

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