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Mini Fruit Cakes

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  • 1 1/2 cup flour
  • 2/3 cup brown sugar
  • 5 large eggs room temperature
  • 1 granny smith apple peeled and grated
  • 1/3 cup orange juice
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • 1/4 tsp. nutmeg
  • 2/3 cup semi sweet chocolate chips
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 stick of butter room temp
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 cup of chopped pecans
  • 1/4 cup of chopped walnuts


  • 24 hours before you want to bake your fruit cake, chop and combine dried fruit in a large mixing bowl. Pour 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.
  • When your fruit has soaked for at least 24 hours and you are ready to bake preheat your oven to 325 degrees.
  • 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 one granny smith apple and add it to the mixture.
  • Fold in dry ingredients until just combined.
  • Finally, fold in the soaked fruit mixture.
  • Prepare a cupcake tin with paper liners.
  • Use a small ice cream scoop to fill each cupcake cavity 2/3 of the way with the mixture.
  • Bake for 22-24 min.