Easy Individual Fruit Cakes Recipe
Ingredients
| Cake mix package | 1 | |
| 3/4 cup brandy or sweet white wine | ||
| Cloves | 1/8 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Orange | 1/4 Teaspoon | |
| Almond extract | 1/8 Teaspoon | |
| Minced fruit | 1 Cup (16 tbs), candied | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Currants | 1/2 Cup (16 tbs), dried | |
| Flour | 1 Tablespoon | |
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Candied cherries or blanched almond halves (garnish) | ||
Directions
Preheat oven to 325° F.
Prepare cake mix by package directions, using the eggs but substituting brandy or wine for the liquid called for.
Beat in spices and extracts.
Dredge fruit in flour, then mix into batter along with nuts.
Spoon into muffin tins lined with cupcake papers, filling each 2/3 full.
Decorate tops with candied cherries or "daisies" made of almond halves.
Bake 35-45 minutes until golden and springy to the touch.
Cool cakes in papers (but not in pans) on wire racks.
Peel off papers, wrap cakes in brandy- or wine-soaked cheesecloth, then in foil and "season" about 1 week in an airtight container.
Prepare cake mix by package directions, using the eggs but substituting brandy or wine for the liquid called for.
Beat in spices and extracts.
Dredge fruit in flour, then mix into batter along with nuts.
Spoon into muffin tins lined with cupcake papers, filling each 2/3 full.
Decorate tops with candied cherries or "daisies" made of almond halves.
Bake 35-45 minutes until golden and springy to the touch.
Cool cakes in papers (but not in pans) on wire racks.
Peel off papers, wrap cakes in brandy- or wine-soaked cheesecloth, then in foil and "season" about 1 week in an airtight container.
Chef
