I like this recipe because it’s packed with color, texture, and flavor — everything I expect from a traditional fruit cake, but in charming, individual portions. The combination of dried fruits, marmalade, and golden syrup gives these cakes a deep, caramel-like richness, while the glossy apricot jam glaze makes them look as good as they taste.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
400g butter, chopped 2 x 375g packets dried mixed fruit 2 cups dried pitted dates, chopped 1 cup pitted prunes, chopped 1 cup glace cherries, halved 1 cup dried cranberries 2/3 cup orange juice 1/3 cup orange and mandarin marmalade 2 tbsp golden syrup 1 1/2 cups firmly packed brown sugar 1 tsp bicarbonate of soda 6 eggs, lightly beaten 3 cups plain flour 2/3 cup self-raising flour 1 tbsp mixed spice 250g glace pineapple, chopped 250g glace apricots, chopped 2 x 100g packets multi-coloured glace cherries 1 cup blanched almonds 3/4 cup apricot jam, warmed, sieved
Directions
Step 1 I preheat the oven to 150°C (130°C fan-forced). Then I grease 20 holes of four 6-hole, 3/4-cup-capacity Texas muffin pans. I line the base and sides of each hole with a 5cm x 22cm strip of baking paper to make sure the cakes come out easily.
Step 2 In a large saucepan over medium heat, I combine the butter, dried mixed fruit, dates, prunes, glace cherries, cranberries, orange juice, marmalade, golden syrup, and brown sugar. I stir for about 10 minutes, or until the butter melts and the sugar dissolves. Then I let the mixture simmer for 5 minutes, stirring occasionally. I remove it from the heat and stir in the bicarbonate of soda. The mixture bubbles slightly — that’s normal. I set it aside to cool completely.
Step 3 Once the mixture has cooled, I stir in the eggs. Then I sift in the plain flour, self-raising flour, and mixed spice, and stir until everything is well combined. I divide the mixture evenly among the prepared muffin pans and level the tops.
Step 4 In a separate bowl, I combine the glace pineapple, glace apricots, multi-coloured glace cherries, and blanched almonds. I divide this mixture evenly among the cakes, gently pressing the fruit and nuts onto the surface so they stick during baking.
Step 5 I bake the cakes for 35 minutes, then cover the pans with foil and continue baking for another 45 minutes or until a skewer inserted in the center of a cake comes out clean. I allow the cakes to cool in the pans for 2 hours before transferring them to a wire rack to cool completely.
Step 6 Once cooled, I brush the tops of the cakes with the warmed, sieved apricot jam to give them a lovely glossy finish. I let them set before serving or storing.
Servings and Timing
This recipe makes 20 mini fruit cakes. It takes about 3 hours and 10 minutes to prepare and 1 hour and 35 minutes to cook, for a total of around 4 hours and 45 minutes including cooling time.
Variations
Sometimes I like to use apple juice or black tea instead of orange juice for a slightly different flavor. I also add chopped nuts like pecans or walnuts for extra crunch. If I want to make one large cake instead of mini ones, I bake the mixture in a deep 22cm round cake pan for about 2 1/2 hours. For an elegant finish, I top each cake with a whole cherry or almond before baking.
Storage/Reheating
I store these fruit cakes in airtight containers at room temperature for up to 2 weeks or in the refrigerator for up to a month. They actually taste better after a few days as the flavors develop. I can also freeze them, well-wrapped, for up to 3 months. To serve, I let them come to room temperature — they’re delicious as-is or slightly warmed.
FAQs
Can I make these cakes ahead of time?
Yes, I like making them a week in advance — the flavor improves as they mature.
Can I use different dried fruits?
Absolutely. I sometimes swap or add raisins, sultanas, or dried figs for variety.
How can I make them nut-free?
I simply leave out the almonds or replace them with extra glace fruit.
Can I make one large cake instead?
Yes, I bake the same mixture in a 22cm round pan for about 2 1/2 hours.
What’s the best way to line the muffin pans?
I use baking paper strips to line the sides and base for easy removal after baking.
How do I know when the cakes are done?
A skewer inserted in the center should come out clean, and the tops should be firm and golden.
Can I glaze them with something other than apricot jam?
Yes, I sometimes use warmed marmalade for a slightly tangier finish.
Can I decorate them for gifting?
Yes, I wrap each cake in cellophane or baking paper and tie it with festive ribbon.
How long will these cakes stay fresh?
They keep for up to two weeks in an airtight container or longer if refrigerated.
Conclusion
I love how these mini glace fruit cakes bring the festive spirit to any table. They’re rich, fruity, and beautifully spiced — a true holiday favorite. Each little cake feels like a gift in itself, perfect for sharing, gifting, or enjoying with a warm cup of tea during the Christmas season.
Moist, rich, and festive mini glace fruit cakes packed with dried fruits, marmalade, and warm spices, finished with a glossy apricot glaze — perfect for Christmas gifting or holiday celebrations.
Ingredients
400 g butter, chopped
2 x 375 g packets dried mixed fruit
2 cups dried pitted dates, chopped
1 cup pitted prunes, chopped
1 cup glace cherries, halved
1 cup dried cranberries
2/3 cup orange juice
1/3 cup orange and mandarin marmalade
2 tbsp golden syrup
1 1/2 cups firmly packed brown sugar
1 tsp bicarbonate of soda
6 eggs, lightly beaten
3 cups plain flour
2/3 cup self-raising flour
1 tbsp mixed spice
250 g glace pineapple, chopped
250 g glace apricots, chopped
2 x 100 g packets multi-coloured glace cherries
1 cup blanched almonds
3/4 cup apricot jam, warmed and sieved
Instructions
Preheat oven to 150°C (130°C fan-forced). Grease 20 holes of four 6-hole, 3/4-cup-capacity Texas muffin pans. Line each with a 5cm x 22cm strip of baking paper.
In a large saucepan, combine butter, mixed fruit, dates, prunes, glace cherries, cranberries, orange juice, marmalade, golden syrup, and brown sugar over medium heat. Stir for 10 minutes until butter melts and sugar dissolves, then simmer for 5 minutes. Remove from heat and stir in bicarbonate of soda. Set aside to cool completely.
Once cooled, stir in eggs. Sift in plain flour, self-raising flour, and mixed spice, and mix until combined. Divide mixture evenly among prepared pans and level the tops.
In a separate bowl, combine glace pineapple, apricots, multi-coloured glace cherries, and almonds. Divide evenly over the cakes, pressing gently into the surface.
Bake for 35 minutes, then cover with foil and bake for another 45 minutes or until a skewer inserted in the center comes out clean. Cool in pans for 2 hours before transferring to a wire rack.
Brush tops with warmed apricot jam to glaze. Allow to set before serving or storing.
Notes
Replace orange juice with apple juice or black tea for a flavor variation.
Add pecans or walnuts for extra crunch, or omit nuts for a nut-free version.
Make one large cake by baking the mixture in a 22 cm round tin for about 2 1/2 hours.
Use warmed marmalade for a tangier glaze.
These cakes taste even better after a few days as the flavors develop.
Store in an airtight container at room temperature for up to 2 weeks, refrigerate for a month, or freeze for up to 3 months.
