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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 30 mins
Yield: Makes 48
med105087_1209_des_parchment.jpg
Ingredients
Ingredient Checklist
6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping
Cook's Notes
To bake them in larger liners, fill two-thirds full and increase the baking time by 5 to 10 minutes. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.
Variations
To make six 3-by-5-by-2-inch loaves, as seen on “The Martha Stewart Show,” fill each pan 1/4 inch from top; smooth tops using an offset spatula. Bake 50 to 60 minutes.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 30 mins
Yield: Makes 48
med105087_1209_des_parchment.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 45 mins
total: 1 hr 30 mins
Yield: Makes 48
Recipe Summary
prep: 45 mins
total: 1 hr 30 mins
Yield: Makes 48
prep: 45 mins
total: 1 hr 30 mins
prep:
45 mins
total:
1 hr 30 mins
Yield: Makes 48
Makes 48
med105087_1209_des_parchment.jpg
med105087_1209_des_parchment.jpg
Ingredients
Ingredients
- 6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
- 1 1/2 cups chopped walnuts (5 1/2 ounces)
- 1 3/4 cups brandy
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3 large eggs, lightly beaten
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 1 1/2 teaspoons coarse salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 cup apricot jam, warmed, for topping
Directions
In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.
Cook's Notes
To bake them in larger liners, fill two-thirds full and increase the baking time by 5 to 10 minutes. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.
Variations
To make six 3-by-5-by-2-inch loaves, as seen on “The Martha Stewart Show,” fill each pan 1/4 inch from top; smooth tops using an offset spatula. Bake 50 to 60 minutes.
Cook’s Notes
To bake them in larger liners, fill two-thirds full and increase the baking time by 5 to 10 minutes. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.
Variations
To make six 3-by-5-by-2-inch loaves, as seen on “The Martha Stewart Show,” fill each pan 1/4 inch from top; smooth tops using an offset spatula. Bake 50 to 60 minutes.
Reviews (10)
Add Rating & Review
49 Ratings
5 star values:
9
4 star values:
14
3 star values:
13
2 star values:
10
1 star values:
3
Load More Reviews
Reviews (10)
Add Rating & Review
49 Ratings
5 star values:
9
4 star values:
14
3 star values:
13
2 star values:
10
1 star values:
3
Add Rating & Review
49 Ratings
5 star values:
9
4 star values:
14
3 star values:
13
2 star values:
10
1 star values:
3
49 Ratings
5 star values:
9
4 star values:
14
3 star values:
13
2 star values:
10
1 star values:
3
49 Ratings
5 star values:
9
4 star values:
14
3 star values:
13
2 star values:
10
1 star values:
3
- 5 star values:
- 9
- 4 star values:
- 14
- 3 star values:
- 13
- 2 star values:
- 10
- 1 star values:
- 3
Martha Stewart Member
Rating: 5 stars
12/18/2016
What can be substituted for the brandy called for in the Golden Fruitcake recipe?
Thank you,
Desert Kitchen
Martha Stewart Member
Rating: Unrated
12/22/2015
Hello. Is there a "half sized" recipe by chance? I don't need 48 fruitcakes. Even 24 fruitcake cups is going to be too much. I'd love it if this recipe would yield 4 fruitcake cups. Please and thank you!
Martha Stewart Member
Rating: 5 stars
12/23/2014
Great recipe! Came out perfect. Will make again!
Martha Stewart Member
Rating: Unrated
01/01/2013
Recipe sucks. Really, SIX CUPS of dried fruit. Do the math. As soon as I started to make, I knew something was wrong. Regular ingredients are pretty normal, but knew that was way too much fruit.
Doesn't hold together, only way to eat is to (carefully) cut and then grill on stove with butter.
Martha Stewart Member
Rating: Unrated
09/24/2010
Hi. DealeontheChesapeake. Thanks a lot for the tip. This is the first time that I am using this Forum - or any forum. Can't believe how quickly I got an answer. Now I am on the hunt for angelika.Have a nice day!
Martha Stewart Member
Rating: Unrated
09/23/2010
Romanel - Howdy - This is the best fruitcake recipe I have tasted other than a cake made by a monestary (name I do not readily recall). I made these last year in November and noted that I should have made these in October. I would store in an airtight container (Tupperware works well) in a cool, dark place like your pantry. Any product left after the Christmas holiday should be frozen. Have fun!
Martha Stewart Member
Rating: Unrated
09/22/2010
I would like to make some of these for a Christmas bake sale. How far in advance can they be made and how long will they keep if stored in a cool place?
Martha Stewart Member
Rating: Unrated
03/04/2010
These were great - made several for gifts. The apricot jam added a great tart/sweet flavor to all the fruits in the cakes.
Martha Stewart Member
Rating: Unrated
12/06/2009
Tried this. Great little mini breads for giving. Batter is very thick and must be pushed into pans. Makes exactly 6 mini loaves. Pretty! I'll make again but with another liquid.
Martha Stewart Member
Rating: Unrated
12/02/2009
Has anyone tried this? Is it really good tasting?
sfs727
Martha Stewart Member
Rating: 5 stars
12/18/2016
What can be substituted for the brandy called for in the Golden Fruitcake recipe?
Thank you,
Desert Kitchen
Rating: 5 stars
Rating: Unrated
12/22/2015
Hello. Is there a "half sized" recipe by chance? I don't need 48 fruitcakes. Even 24 fruitcake cups is going to be too much. I'd love it if this recipe would yield 4 fruitcake cups. Please and thank you!
Rating: Unrated
Rating: 5 stars
12/23/2014
Great recipe! Came out perfect. Will make again!
Rating: Unrated
01/01/2013
Recipe sucks. Really, SIX CUPS of dried fruit. Do the math. As soon as I started to make, I knew something was wrong. Regular ingredients are pretty normal, but knew that was way too much fruit.
Doesn't hold together, only way to eat is to (carefully) cut and then grill on stove with butter.
Rating: Unrated
09/24/2010
Hi. DealeontheChesapeake. Thanks a lot for the tip. This is the first time that I am using this Forum - or any forum. Can't believe how quickly I got an answer. Now I am on the hunt for angelika.Have a nice day!
Rating: Unrated
09/23/2010
Romanel - Howdy - This is the best fruitcake recipe I have tasted other than a cake made by a monestary (name I do not readily recall). I made these last year in November and noted that I should have made these in October. I would store in an airtight container (Tupperware works well) in a cool, dark place like your pantry. Any product left after the Christmas holiday should be frozen. Have fun!
Rating: Unrated
09/22/2010
I would like to make some of these for a Christmas bake sale. How far in advance can they be made and how long will they keep if stored in a cool place?
Rating: Unrated
03/04/2010
These were great - made several for gifts. The apricot jam added a great tart/sweet flavor to all the fruits in the cakes.
Rating: Unrated
12/06/2009
Tried this. Great little mini breads for giving. Batter is very thick and must be pushed into pans. Makes exactly 6 mini loaves. Pretty! I'll make again but with another liquid.
Rating: Unrated
12/02/2009
Has anyone tried this? Is it really good tasting?
sfs727
All Reviews for Miniature Golden Fruitcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Miniature Golden Fruitcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
