A Fruitcake Recipe Everyone Will Love
This Fruitcake recipe from Rachel Dunston makes simple, delicious individual fruitcakes that are easier than the traditional version. Using fruit (including a fresh apple) and nuts in a simple spice cake batter makes a treat you'll get requests for!This fruitcake recipe can be made with conventional AP flour or gluten-free with your favorite GF flour blend.
Servings: 12 servings
Calories: 280kcal
Equipment
- 1 cupcake tin and liners
Ingredients
- ¼ cup chopped prunes
- ¼ cup dried cranberries
- ½ cup rum give or take
- 1 ½ cup flour conventional or gluten-free flour blend
- 1 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. nutmeg
- Zest of 1 lemon
- Zest of 1 orange
- 1 tsp. salt
- ½ tsp. baking powder
- ⅔ cup brown sugar
- ½ cup butter, room temperature 1 stick
- 5 large eggs, room temperature
- ⅓ cup orange juice
- 1 granny smith apple, peeled and grated
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- ⅓ cup semi-sweet chocolate chips optional
Instructions
Soak the dried fruit in rum. Yum.
- 24 hours before you want to bake your fruitcake, chop the prunes and combine the prunes and cranberries in a bowl. Pour the rum over all the fruit and give it a good mix. Cover this and let it sit out at room temperature for at least 24 hours. You may choose to let it soak longer if you wish.
Make the fruitcakes:
- When your dried fruit has soaked for at least 24 hours, you are ready to bake. Preheat your oven to 325 degrees F (160 C). Prepare a cupcake tin with paper liners.
- In a large mixing bowl, combine flour, baking powder, salt, spices and citrus zests. Set aside.
- In another mixing bowl cream butter and sugar together. Add eggs one at a time until combined. Slowly add in the orange juice.
- Grate the granny smith apple if you haven't already and add it to the mixture.
- Fold in dry ingredients until just combined. Stir in the nuts, and the chocolate chips if you're using them.
- Finally, strain the dried fruit and fold in the soaked fruit into the fruitcake mixture.
- Use a small ice cream scoop to fill each cupcake cavity ⅔ of the way with the mixture.
- Bake for 22-24 minutes.
- Allow to cool before serving.
Notes
Our these individual fruitcakes cake pair well with cream cheese frosting. You can find a great recipe for cream cheese frosting here.
Nutrition
Calories: 280kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 251mg | Potassium: 175mg | Fiber: 2g | Sugar: 18g | Vitamin A: 383IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg