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Easy Mini Fruitcakes

Easy Mini Fruitcakes

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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.Leave to cool.

3.Beat the egg, sherry and milk together and add fruit mixture.  Sift in the flour and baking powder.Mix well.

4.Spoon into muffin cases in a muffin tin and bake in a preheated oven at 160°C for 30 minutes.  Leave to cool.

5.Beat together cream cheese and icing sugar until creamy and light.  Refrigerate until needed.

6.Pipe icing onto fruitcakes and decorate with a cherry. 

Makes 12


1.Instead of using brandy and sherry, use orange juice.

2.Double up on recipe for a festive treat.Bake in a lined deep cake tin for 1 ½ - 2 hours.


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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

5ml Moir’s bicarbonate of soda

2ml mixed spice

1 extra large egg

60ml sherry

60ml milk

200ml Sasko cake flour

2.5ml Moir’s baking powder

Cream cheese icing

230g cream cheese

100g icing sugar

Moir’s maraschino cherries

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