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A tall mini fruit cake topped with icing with a bow wrapped round saying 'thank you' Tried & Tested

Mini fruit cakes

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2.875 stars based on 24 ratings

These mini fruit cakes are so versatile, wrap with ribbon for a gift, ice for Christmas or add marzipan to change to a simnel cake for Easter.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the cakes

  • 115g 4⅛ oz Butter (unsalted) softened
  • 115g 4⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) large
  • 125g 4½ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 200g 7⅛ oz Dried mixed fruits
  • 1 1 Stem ginger in syrup

For the decoration

  • 200g 7⅛ oz Marzipan
  • 2tbsp 2tbsp Apricot jam
  • 35ml 1¼ fl oz Warm water
  • 250g 8⅞ oz Royal icing sugar (we use Silver Spoon) Royal icing sugar
  • 1tsp 1tsp Glycerine
  • Chocolate decorations

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line the base and sides of four baked bean tins (small 415g, empty, cleaned) with two layers of non stick baking paper. Preheat the oven to 180°C (gas mark 4).

  2. Classic mode Step 2

    Beat the butter and sugar together until light and creamy.

    Ingredients for this step

  3. Classic mode Step 3

    Add one egg and beat until mixed. Add the other egg with a tablespoon of flour and beat again.

    Ingredients for this step

    • 2 2 Egg(s) (free range) large
  4. Classic mode Step 4

    Stir in the rest of the flour, the luxury dried mixed fruit and stem ginger.

    Ingredients for this step

    • 125g 4½ oz Self-raising white flour (we use Allinson) Self-raising white flour
    • 200g 7⅛ oz Dried mixed fruits
    • 1 1 Stem ginger in syrup
  5. Classic mode Step 5

    Divide the cake mixture between the tins and level the tops.

  6. Classic mode Step 6

    Bake for 1 hour. Leave to cool in the tins for 15 minutes then remove from the tins and finish cooling on a wire rack.

  7. Classic mode Step 7

    Trim the tops of the cakes with a sharp knife to make the tops flat. Unroll the marzipan and using one of the baked bean tins as a cutter cut 4 rounds. Heat the jam and brush on the tops of the cakes. Place the marzipan round on the top of the cake.

    Ingredients for this step

    • 200g 7⅛ oz Marzipan
    • 2tbsp 2tbsp Apricot jam
  8. Classic mode Step 8

    Pour the water into a large mixing bowl. Preferably using an electronic mixer start adding the royal icing sugar powder. Start slowly, then gradually increase the speed to high speed until all the icing sugar is added.

    Ingredients for this step

    • 35ml 1¼ fl oz Warm water
    • 250g 8⅞ oz Royal icing sugar (we use Silver Spoon) Royal icing sugar
  9. Classic mode Step 9

    Add the glycerine and beat for 5 minutes, if using a wooden spoon the process will take longer. When the icing stands in a soft peak it is ready to use.

    Ingredients for this step

    • 1tsp 1tsp Glycerine
  10. Classic mode Step 10

    Add the icing to the cake tops over the marzipan with a palate knife. Pull the icing into peaks using the back of a teaspoon (prod and pull!). Sprinkle with the decorations of your choice before the icing sets hard.

    Ingredients for this step

    • Chocolate decorations