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Muffin pan baby gin fruit cakes recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Heavenly mini fruit cakes infused with gin and tangy lemon, perfect for gifting. Soak fruit mixture overnight for best flavor. Add warm honey and lemon rind just before serving.
Ingredients:
  • 630g (3 1/2 cups) dried mixed fruit
  • 145g (3/4 cup) mixed peel
  • 20.00 ml finely grated lemon rind
  • 125ml (1/2 cup) gin
  • 60ml (1/4 cup) lemon juice
  • 80g butter, melted and cooled
  • 140g (2/3 cup) brown sugar, firmly packed
  • 105g (3/4 cup) slivered almonds, toasted, roughly chopped
  • 3 eggs, lightly beaten
  • 150g self-raising flour
  • 57.20 gm honey (optional)
  • Shredded lemon rind, to decorate (optional)
Instructions:
  • Mix the dried fruit, mixed peel, rind, gin, and juice in a large bowl until well combined. Cover the bowl with plastic wrap and let it soak overnight.
  • 1. Preheat your oven to 160C/140C fan-forced while you grease 12 large muffin pans (2/3 cup capacity) and line the base of each with a small round of baking paper.
  • Combine the butter, sugar, almonds, eggs, and flour with the fruit mixture, gently folding until well mixed. Fill muffin pans with the mixture and press down to eliminate air pockets.
  • After baking for 40 minutes, allow the cakes to cool in the pans. Microwave the honey for 30 seconds until runny, then brush over the fruitcakes and garnish with shredded lemon rind.

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