Very Fruity Mini Whiskey Fruitcakes

Name: Very Fruity Mini Whiskey Fruitcakes
Ingredients: 1 cup (250 mL) chopped pitted dates; 2 cups (500 mL) raisins; 1 cup (250 mL) chopped dried figs; 1 cup (250 mL) chopped dried apricots; ¼ tsp (1 mL) ground cloves; 1 tsp (5 mL) ground ginger; 1 cup (250 mL) whisky, plus extra for brushing; ¼ tsp (1 mL) ground nutmeg; 1 cup (250 mL) sliced almonds; 1 cup (250 mL) chopped dried cranberries; 1 tsp (5 mL) ground cinnamon; 1 cup (250 mL) pecan halves; 1 cup (250 mL) dark brown sugar; 4 eggs, at room temperature; 1 Tbsp (15 mL) vanilla extract; 1¼ cups (310 mL) all-purpose flour; ½ tsp (2 mL) baking powder; ½ tsp (2 mL) salt; 1 whole orange

Preparation info

Makes
12
mini fruitcakes

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

These fruitcakes are for those who like the intensity of a boozy, fruit-laden fruitcake. Baked as little loaves, they package up nicely for gifting.

Ingredients

2 cups (500 mL) raisins
1 cup (250 mL

Dessert
Vegetarian

Method

Stir the raisins, dates, apricots, figs, cranberries, almonds, and pecans with the cinnamon, ginger, cloves, and nutmeg, and stir in the whisky. Cover and let sit for at least 4 hours, up to a day.
Preheat the oven to 300°F (150°C) and grease twelve 2¼