Fruit Cake Minis

What you'll need


Working Method

Follow the manufacturer's directions on bag, measure out 4 pounds of prepared cake batter. Fold in 0.02 oz or ¼ tsp allspice, 0.02 oz or ¼ tsp nutmeg, 0.05 oz or ½ tsp ginger, 0.11 oz or 1 tsp cinnamon, 0.06 oz or 1 tsp black cocoa, 0.17 oz or 1 tsp rum extract, and 1 pound glace fruit. Treat a large cupcake pan with non-stick spray (do not use cupcake liners). Deposit 6 oz batter into pans, bake at 350°F until cake springs back lightly when touched. Let cakes cool 5 minutes, then turn out of pan and let cool completely. Glaze with flat icing and decorate with fresh cranberries and mint leaves.


Vanilla Cake, Cherry, Orange, Citron, Lemon Peel, Allspice, Nutmeg, Ginge, Cinnamon, Cocoa Powder, Rum, Flat Icing 

Load More Reviews

Fruit Cake Minis

You’ll love these recipes too

Do you like this recipe?
Tell other bakers what you thought.
I would like to receive email communications from Dawn Foods.
Rating is required
First Name is required
Last Name is required
Email is required
Email is invalid
Comments are required
Thank you
Your comments are very important to us! Your submitted information of this recipe will be reviewed and if accepted, will be published in the near future.
An error occurred. Please try again.