Mini Fruit Cakes


I have been on vacation. Got back two days ago and was slightly jet-lagged! We were in NYC. Even though it was just for a short stay but it was overall really good! NYC is such a buzzing city! Well, before I got too excited and go into more details, I thought I would share with you guys about my trip in my next post with some photos that I took!

It snowed on the days we left NYC. It reminds me the snow storm in London at the beginning of February! That gives me the inspiration to bake something that assembles snowy day yet gives an idea of serving it with a hot cup of beverage. You know what I really like? Yeah, I love my cakes, mini ones! Even though I am not a heavy tea drinker, I like to dip my cakes in Earl Grey tea without any sugar in it.

My mom bakes a lot. She likes to bake fruit cakes that we all love. I remember she would stock up good quality of dried mixed fruits and different sizes of moulds for her fruits cakes! I need to get hold of her recipe. This time, I use a recipe that I found in one of my cookbooks. They are great but I still think mom’s fruit cakes are even better!

Not letting to drool any longer. Here’s my mini fruit cakes recipe. Next time, I will get my mom’s recipe and share with you guys!



Mini Fruit Cakes



180g flour
125g granulated sugar
125g soft butter
2 eggs
150g dried mixed fruits, chopped
1 tsp yeast
30g butter


1. Put the mixed fruits in a bowl. Add in 1 tbsp of flour and mix. Use muffin mould, grease the mould with butter.

2. Preheat the oven with 210°C. Put the flour and yeast into a bowl. Then, put the butter in another bowl and add the sugar, mix for 3-4 minutes. Then, add the eggs one at a time and keep on mixing.

3. Add half of the flour and mix. When it’s all well mixed, add the other half of the flour and the mixed fruits. Mix well

4. Lay the muffin case in the mould and fill two-thirds full. Put in the oven and bake for 30-35 minutes or until the cakes are golden brown. Leave the cakes on cooling rack to let them cold before serving.