Little Fruit Cakes – Rich, Easy & Perfect with a Cuppa
These little fruit cakes are such a lovely, easy bake — rich and full of flavour and made in muffin tins so they’re ready in no time. I like to finish them with a simple almond icing and a cherry on top, which makes them feel just a little bit special. They’re really lovely for morning or afternoon tea and keep well for a few days in an airtight container. If you enjoy this style of fruit cake, you might also like my Australian Pineapple Fruit Cake — another easy and delicious one.
Little Fruit Cakes – Rich, Easy & Perfect with a Cuppa
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 12 cakes
These little fruit cakes are easy to make and bake up beautifully in muffin tins. Topped with a little icing and a cherry, they’re a lovely treat with a cuppa, and just as nice without the icing. They keep well for a few days and are ideal for morning or afternoon tea. They also work beautifully gluten free with a simple 1:1 swap of gluten-free flour.
Ingredients
For the Cakes
- 125 g butter softened
- 100 g caster sugar
- 2 large eggs, room temperature, lightly beaten
- 125 g currants
- 125 g sultanas
- 125 g plain flour or gluten-free flour
- 2 tsp baking powder
- 1 tsp mixed spice (optional)
- 1 tbsp milk
For the Almond Icing (optional)
- 225 g icing sugar sifted
- 1 tbsp butter softened
- 1/2-1 tsp almond extract
- 2-3 tbsps milk
Lemon Icing (Optional)
- 225 g icing sugar sifted
- 1 tbsp butter softened
- 1 tbsp lemon juice
- enough milk to make a spreading consistency (about 2 tablespoons)
Orange Icing (Optional)
- 225 g icing sugar sifted
- 1 tbsp butter softened
- juice of 1/2 to 1 orange, enough to make a spreading consistency
To Decorate
- Glacé cherries halved or whole
Instructions
To Make the Cakes
- Preheat the oven to 170°C (conventional) / 150°C (fan-forced) / 340°F.
- Grease a 12-hole muffin tin with butter and lightly flour, or use spray oil.
- Cream the butter and sugar in a bowl until light and smooth.
- Add the eggs and mix well, then stir in the currants and sultanas.
- Sift in the flour and baking powder, along with the mixed spice if using. Add the milk and mix until just combined.
- Divide the mixture evenly between the muffin holes, filling each about halfway to three-quarters full.
- Bake for 15–18 minutes, or until a skewer inserted into the centre comes out clean. Check the cakes at around 15 minutes, as they can dry out a little if overbaked.
- Cool briefly in the tin, then turn out onto a wire rack and allow to cool completely.
To Make the Almond Icing
- Sift the icing sugar into a bowl. Add the butter and almond extract, starting with 1/2 teaspoon and adding a little more to taste, along with enough milk to make a smooth, spreadable icing.
To Finish
- Spoon or spread a little icing over each cooled cake and top with a glacé cherry.
Video
Notes
I used a standard 12-hole muffin tin with cups measuring about 7 cm across and 3 cm deep (approximately 3 x 1 inch). These cakes also work lovely gluten free — simply use a 1:1 gluten-free flour with no other adjustments needed. You can add a little spice if you like. Mixed spice works well, or try cinnamon, nutmeg, ginger, or anything you like, or leave it out altogether for a simpler flavour. You can use mixed dried fruit instead of the currants and sultanas. If using larger pieces like glacé cherries, chop them into smaller pieces before adding. These cakes keep well for a few days in an airtight container and are lovely served slightly warm or at room temperature with a cup of tea.
