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Mini Loaf Fruit Cake Recipe

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Mini Root Vegetable Canapé Recipe with Horseradish Great British Chefs
Mini Root Vegetable Canapé Recipe with Horseradish Great British Chefs from www.greatbritishchefs.com




Do you love the taste of a traditional fruit cake but want to make a smaller version? Mini loaf fruit cake recipes are a great way to enjoy a classic dessert with a twist. This recipe makes four individual mini fruit cakes that are perfect for sharing and can be stored for up to two weeks. With a combination of dried fruits, nuts, and spices, these mini cakes are sure to become a favorite.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dates

Instructions

Step 1: Preheat the Oven



Preheat the oven to 350 degrees Fahrenheit. Grease four mini loaf pans and set aside.

Step 2: Make the Batter



In a large bowl, mix together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. In a separate bowl, cream together the butter and brown sugar. Add the eggs one at a time and mix until blended. Stir in the vanilla extract. Slowly add the dry ingredients to the wet ingredients and mix until combined.

Step 3: Add the Fruits and Nuts



Gently fold in the raisins, walnuts, cranberries, and dates. Mix until evenly distributed.

Step 4: Bake the Cakes



Divide the batter evenly among the four prepared loaf pans. Place the pans on a baking sheet and bake for 30-35 minutes. Test the cakes with a toothpick to make sure they are done. Let the cakes cool slightly before removing them from the pans. Serve warm or at room temperature.

Nutrition



This mini loaf fruit cake recipe is a great way to enjoy a classic dessert without all the calories and fat. Each mini cake contains approximately 350 calories, 15 grams of fat, and 5 grams of protein. It is also a good source of dietary fiber, with 5 grams per serving. The cake is also low in sugar and contains no added sugar.

The cake is a good source of several important vitamins and minerals, including calcium, iron, and Vitamin A. It is also a good source of B vitamins, such as thiamin, riboflavin, and niacin. The cake is low in sodium and does not contain any cholesterol.

These mini cakes are a great way to enjoy a classic fruit cake without all the guilt. They are a great treat for any occasion and can be stored for up to two weeks. Enjoy!

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