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Mini Royal Fruit Cakes
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Prep Time:
1 hour 30 minutes
Total Time:
4 hours
Create festive Mini Royal Fruit Cakes, inspired by Kate Middleton's wedding choice of British fruit cake.
Ingredients:
  • 1 cup currants
  • 1 cup golden raisins
  • 1/2 cup dried cranberries
  • 1/2 cup brandy
  • 1 orange
  • 1/4 cup molasses
  • 1 cup packed brown sugar
  • 4 eggs, lightly beaten
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons brandy
  • 4 tubs (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting or 4 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
Instructions:
  • Combine currants, golden raisins, and dried cranberries in a large bowl. Zest and juice an orange, then add to the bowl. Zest and juice a lemon, then add to the bowl. Pour in 1/2 cup of brandy and mix thoroughly. Cover with plastic wrap and refrigerate overnight. Drain any excess liquid from the soaked fruit before using.
  • Preheat your oven to 325°F. Grease and flour a 13x9-inch cake pan. In a large bowl, use an electric mixer on medium speed to beat together butter, molasses, and sugar until well combined, scraping the bowl as needed. Gradually add eggs and flour in alternating batches until fully incorporated. Gently fold in the soaked fruit, then spread the batter into the prepared pan.
  • Bake for 50-55 minutes until a toothpick inserted in the center comes out clean and the top is beautifully golden brown. Allow it to cool in the pan for about 2 hours, then delicately brush with the remaining 3 tablespoons of brandy before removing from the pan.
  • Cut the cake into 12 by 8 rows, creating 24 squares. Place the squares on a wire rack with space between each one for decorating.
  • Place the frosting from one container in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth and pourable. Spoon about 1 tablespoon of frosting over each of 24 mini cakes, ensuring tops are covered and frosting drips over the sides. Reheat the frosting as needed. Repeat the process for remaining cakes. Allow the frosting to set for about 30 minutes. To finish, decorate with edible fresh flowers and mint, if desired. Store the cakes loosely covered.

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