Light and Lemony Fruitcake
Prep time
Cook time
Total time
Mini sweet-tart fruitcakes make the perfect gifts.
Recipe type: Dessert
Serves: 7 mini cakes
  • 2 cups dried fruit
  • 1 Tbsp candied ginger
  • 2 Tbsp brandy, limoncello, or orange juice
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 3 eggs
  • ½ cup milk
  • ¼ cup lemon juice
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 cup chopped pecans or macadamia nuts
  • Additional brandy, limoncello or orange juice
  1. In a small bowl combine the dried fruit, candied ginger and brandy, limoncello or orange juice. Stir to combine, cover and let sit at room temperature overnight.
  2. The next day, beat the butter in a large bowl with the sugar until light and fluffy. Beat in eggs, one at a time. Add milk and lemon juice. Mixture may look like it is curdled – don’t worry!
  3. Add flour and baking powder and beat until just smooth. Stir in dried fruit mixture and nuts.
  4. Preheat the oven to 300 degrees. Spoon batter into 7 large, greased muffin cups.
  5. Bake for 60 – 70 minutes or until done, (toothpick should come out clean). Let cool for 10 minutes, remove from pan and let cool completely.
  6. Cut 7 pieces of cheesecloth large enough to wrap each fruitcake. Soak cheesecloth in the additional brandy, limoncello or orange juice. Wrap each cake with soaked cheesecloth and then wrap each in aluminum foil.
  7. Store wrapped cakes in a cool place or in the refrigerator. Check about once a week. If cheesecloth dries out, re-soak and re-wrap. The longer the cakes soak, the more their flavor intensifies. When ready to present the gift, remove the cheesecloth and wrap cakes in plastic wrap.
Recipe by Seed to Pantry at