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Moir’s Mini Fruit Cakes

Moir’s Mini Fruit Cakes

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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.
  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. Beat together cream cheese and icing sugar until creamy and light. 
  7. Refrigerate until needed. 
  8. Pipe icing onto fruitcakes and decorate with a cherry.

Tip: Instead of using brandy and sherry, use orange juice.Double up on recipe for a festive treat. Bake in a lined deep cake tin for 1½ - 2 hours.

Makes 12

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250 g Safari dried fruit cake mix
50 g Moir’s mixed citrus peel
50 g Moir’s red glacé cherries, halved
50 g Safari flaked almonds
100 g butter
125 ml brandy
125 ml 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

Cream cheese icing:
230 g cream cheese
100 g icing sugar
Moir’s maraschino cherries

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  • Samantha

    testing this

  • Johan