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Easy Individual Fruit Cakes Recipe
|Pound cake mix||17 Ounce (1 Package)|
|Brandy/Sweet white wine||3⁄4 Cup (12 tbs)|
|Orange extract||1⁄4 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
|Minced mixed candied fruits||1 Cup (16 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
|Candied cherries/Blanched almond halves||1 Tablespoon (For Garnish)|
Calories 892 Calories from Fat 195
% Daily Value*
Total Fat 22 g34.6%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 844.7 mg35.2%
Total Carbohydrates 142 g47.3%
Dietary Fiber 4 g15.9%
Sugars 82.2 g
Protein 11 g23%
Vitamin A 0.3% Vitamin C 2.6%
Calcium 16.6% Iron 10.6%
*Based on a 2000 Calorie diet
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.