Mini Fruit Cake Recipe

Make this healthy fruit cake recipe in mini sizes, perfect for lunch boxes.

Mini fruit cakes These cute little cakes are somehow much more appealing than a giant-sized fruit cake. Dried fruit is very nutritious, and counts towards your five daily portions of fruit and vegetables. These cakes are crammed full with juicy sultanas and currants. Add chopped glace cherries, raisins or chopped walnuts if you prefer. The recipe is so simple a child could easily make it, though younger ones need help pouring the hot melted mixture into the flour. See healthy cake recipes for more healthy cake-making suggestions.

MINI FRUIT CAKE RECIPE

Makes 18. Lightly grease two 12-hole muffin tins, and preheat the oven to 350F/180C/gas 4. Put the following ingredients into a large saucepan: 150g (2/3 cup) butter, 300g (2 cups) each sultanas and currants, 180g (1 ¼ cup) soft brown sugar, 1 tsp each of mixed spice, cinnamon, ginger and bicarbonate of soda, 250ml (1 cup) water. Place on the heat and bring to the boil, stirring, until the butter and sugar have melted and the mixture boils. Take pan off the heat and leave to cool slightly. Stir in 2 beaten eggs and mix well.

In a bowl, sift together 150g (1 ¼ cups) each of plain (all–purpose) and self-raising flour. Add the egg mixture to the flours and beat well until all the flour is amalgamated. Spoon into the muffin moulds and bake for 20 minutes or until a toothpick comes out clean.

Click here to go back to the top of Mini Fruit Cake Recipe.

Good Food Matters