Mini Cream Cheese Fruitcakes Recipe

Name: Mini Cream Cheese Fruitcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup golden raisins (5 12 oz.); 1 cup chopped walnuts (4 12 oz.); ½ cup chopped pitted dates; ¼ cup Grand Marnier, brandy or orange juice; ½ cup (1 stick) unsalted butter, at room temperature, plus extra for pans (or substitute cooking spray); 1 1/4 cup all-purpose flour; 1 tsp. baking powder; 3/4 tsp. salt; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 6 oz. cream cheese, softened; 1 ¾ cups sugar; 4 large eggs, room temperature; 1 tsp. vanilla extract; Peel of 1 lemon, finely grated

Servings: persons

1 cup golden raisins (5 12 oz.)
1 cup chopped walnuts (4 12 oz.)
½ cup chopped pitted dates
¼ cup Grand Marnier, brandy or orange juice
½ cup (1 stick) unsalted butter, at room temperature, plus extra for pans (or substitute cooking spray)
1 1/4 cup all-purpose flour
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 oz. cream cheese, softened
1 ¾ cups sugar
4 large eggs, room temperature
1 tsp. vanilla extract
Peel of 1 lemon, finely grated

1
In medium bowl, combine raisins, walnuts, dates and Grand Marnier.
2
Cover, and set aside for at least 4 hours, or overnight, mixing occassionally.
3
Melt 2 tablespoons butter.
4
Brush insides of four 534 x 314-inch disposable aluminum loaf pans with butter.
5
Line each one with a 4-inch-wide strip of wax paper, leaving about 2 inches extending over sides.
6
Brush paper with butter.
7
Preheat oven to 325 F.
8
In medium bowl, mix flour, baking powder, salt and spices.
9
Set aside.
10
In large bowl, using electric mixer, beat 12 cup butter and cream cheese until smooth and fluffy.
11
Gradually beat in sugar, then one egg at a time, beating well after each addition.
12
Beat in vanilla and lemon peel.
13
With mixer on low speed, beat dry ingredients into creamed mixture in several stages, scraping down sides of bowl as needed.
14
Fold in fruit and nut mixture.
15
Divide batter evenly among prepared pans, smoothing tops with spoon.
16
Place pans on large baking sheet, leaving some room between them.
17
Bake until tops are golden and toothpick inserted in center of cakes comes out clean, about 55 minutes.
18
Transfer pans directly to wire rack to cool completely.
19
When cooled, remove cakes by lifting wax paper; peel off paper.

1172

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup golden raisins (5 12 oz.), 1 cup chopped walnuts (4 12 oz.), ½ cup chopped pitted dates, ¼ cup Grand Marnier, brandy or orange juice, and more.

Yes, Mini Cream Cheese Fruitcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Cream Cheese Fruitcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions