Mini Fruit Cakes recipe

’Tis the season to treat friends and family to some sweet bakes, and Moir’s has the most delicious recipes for you to try this Christmas
mini fruit cakes

Mini Fruit Cakes

Makes 12



250g Safari Cake Mix

50g Moir’s Mixed Citrus Peel

50g Moir’s Red Glacé Cherries, halved

50g Safari Flaked Almonds

100g butter

125ml brandy

125ml brown sugar

5 ml Moir’s bicarbonate of soda
2 ml mixed spice

1 extra large egg

60 ml sherry

60 ml milk

200 ml cake flour

2.5 ml Moir’s baking powder


To decorate

glacé fruit



  1. Place cake mix, mixed citrus peel, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in saucepan.
  2. Bring to the boil, lower heat and cook for 5 minutes while stirring continuously.
  3. Leave to cool.
  4. Beat the egg, sherry and milk together and add fruit mixture.
  5. Sift in the flour and baking powder. Mix well.
  6. Spoon into muffin cases in a muffin tin and bake in a preheated oven at 160°C for 30 minutes. Leave to cool.
  7. Decorate with thinly sliced glacé fruit.


TIP: Instead of using brandy and sherry, use orange juice and add 5ml Moir’s Brandy Essence. To make a single fruit cake, double up on the ingredients and bake in a lined deep cake tin for 1½ to 2 hours.


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