Miniature Fruitcakes

These miniature fruitcakes are full of spices, candied fruit and nuts found in a traditional fruitcake but are made in a fraction of the time and no seasoning required!

Yield: Makes 24 mini cakes

Miniature Fruitcakes


  • 1/3 cup shortening, softened
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/3 cup milk (2%)
  • 1 cup candied deluxe mixed fruit
  • 1/2 cup chopped pecans
  • 1/3 cup chopped prunes


  1. Preheat oven to 350°F. Grease 24 mini-muffin cup pan, set aside.
  2. Using medium speed of an electric mixer, beat together shortening and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. Combine flour, baking powder, salt, cinnamon and nutmeg. Stir dry ingredients into creamed mixture. Add milk and mix until blended.
  4. Fold in candied fruit, pecans and prunes.
  5. Spoon batter into prepared pan.
  6. Bake until a cake tester inserted into the centre comes out clean, about 10 - 15 minutes.
  7. Cool cakes in pans on rack for 10 minutes. Remove from pans and cool completely.
  8. Store in an airtight container in a cool dry place for up to 3 weeks or freeze.
Nutritional analysis per mini cake:


92 calories, 5 g fat, 1.4 g protein, 10.8 g carbohydrate, 0.6 g fibre, 46 mg sodium