Miniature Fruitcake Jewels

Miniature fruitcake jewels solve the central problem of fruitcake: too much cake, not enough fruit. These two-bite versions reverse the ratio. The batter here is almost a binder, just enough to hold together the stained-glass mix of candied cherries, golden raisins, dates, pecans, and mixed candied fruit. Every mouthful is jeweled with red and green.

The batter is a straightforward one-bowl creaming: flour, butter-flavored shortening, sugar, orange juice, baking powder, and eggs beat on low to blend, then medium to fluff. The orange juice is the citrus brightener that keeps these from tasting heavy. Then it’s all about folding: candied fruit, quartered red and green candied cherries, golden raisins, diced dates, and chopped pecans stir in and the spoon barely drops them into foil-lined muffin cups three-quarters full.

Baked at 350°F (175°C) for 25 to 27 minutes, they come out tender and deeply fruited. A quick brandy-powdered sugar glaze brushes on warm so the brandy soaks slightly into the tops.

Pro Tips

• Use foil baking cups as directed. Paper liners stick to fruitcake batter worse than regular muffins because of the sticky fruit.
• Toss the candied fruit and cherries in a tablespoon of the measured flour before folding in. This prevents them from sinking to the bottom during baking.
• Fill cups only ¾ full. These barely rise and overfilling just bakes into mushroom tops that tear when unmolded.
• Brush the glaze on while the cakes are still warm. Warm crumb absorbs the brandy and the alcohol mellows the sweet glaze into something more complex.

Variations

• Boozy: Swap the brandy for rum or bourbon in the glaze; or brush the cakes with additional liquor before glazing for a stronger kick.
• Citrus-forward: Use the orange juice option for the glaze and add a teaspoon of orange zest to the batter.
• Nut swap: Replace pecans with walnuts, almonds, or a mix for variety.