Ingredients:

  • 12 oz (340 g) Mixed Dried Fruit (Currants, Sultanas, Raisins)
  • 3 oz (85 g) Glacé Cherries (Halved)
  • 2 oz (55 g) Mixed Citrus Peel (Finely diced)
  • 1/2 cup (120 ml) Good Quality Brandy, Dark Rum, or Sherry (reserve 1/4 cup for feeding)
  • 1/4 cup (60 ml) Water or Strong Black Tea
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Mixed Spice (or allspice)
  • 1 1/4 cup (160 g) All-Purpose Flour (Sifted)
  • 1/2 tsp (2 g) Baking Powder
  • 4 oz (115 g) Unsalted Butter (Softened, room temperature)
  • 1/2 cup (100 g) Dark Brown Sugar (Packed)
  • 2 Large Eggs (Lightly beaten, room temperature)
  • 1 Tbsp (15 ml) Black Treacle or Molasses
  • 1/4 cup (30 g) Ground Almonds/Almond Meal
  • 2 Tbsp (30 g) Apricot Jam (strained, for glazing)

Instructions:

  1. Combine all dried fruit, cherries, peel, spices, 1/4 cup of the brandy/spirit, and water/tea in a small saucepan. Heat gently until just simmering and the fruit has absorbed most of the liquid. Remove from heat, cover, and let cool completely (1–2 hours).
  2. Preheat the oven to 300°F (150°C). Line a 12-cup standard muffin tin with parchment liners or greased parchment circles.
  3. In a large bowl, cream the softened butter and dark brown sugar together using a mixer until light and fluffy (3–4 minutes).
  4. Beat in the lightly whisked eggs, one at a time, followed by the black treacle/molasses.
  5. In a separate bowl, whisk together the sifted flour, baking powder, and ground almonds.
  6. Gently fold half of the dry mixture into the wet batter, followed by the cooled soaked fruit. Finish by folding in the remaining dry mixture until just combined. Do not overmix.
  7. Distribute the heavy batter evenly into the 12 prepared muffin cups. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
  8. Allow the cakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Once fully cooled, pierce the top of each mini fruitcake several times with a skewer. Lightly brush the tops with a small amount of the reserved 1/4 cup brandy/spirit (the initial 'feeding').
  10. Individually wrap each cake tightly in parchment paper and foil, and store in an airtight container in a cool, dark place. Repeat the 'feeding' process (piercing and brushing with reserved spirit) once a week for 1–4 weeks for optimal maturation.
  11. Just before serving, gently heat the apricot jam, strain it through a sieve, and brush the top of each fruitcake with the warm, clear jam for a glaze. Decorate as desired.