Mini Mixed Fruit Cake Recipe

Name: Mini Mixed Fruit Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 cup melted butter; 3 1/4 tablespoons sugar; 3 large eggs lightly beaten; 1 cup self raising flour; 1/2 cup yoghurt Natural; 4 1/4 tablespoons dried mixed fruit; 1/2 cup dried cranberries; 1 tablespoon rum; 1 tablespoon rum; 1 teaspoon vanilla extra

Servings: persons

9/16 cup melted butter
3 1/4 tablespoons sugar
3 large eggs lightly beaten
1 cup self raising flour
1/2 cup yoghurt Natural
4 1/4 tablespoons dried mixed fruit
1/2 cup dried cranberries
1 tablespoon rum
1 tablespoon rum
1 teaspoon vanilla extra

1
Mix the mixed fruit and dried cranberries with 1 tbsp rum and set aside for 30 minutes or longer.
2
In a large bowl, mix well melted butter and sugar together then add beaten eggs, natural yoghurt, rum and vanilla extract ~ mix well with a hand whisk.
3
Sieve in self raising flour, mix well and sprinkle some flour onto dried mixed fruit and fold in with a rubber spatula (do not over mix).
4
Spoon mixture to muffin cups or liners to 3/4 full and sprinkle extra mixed fruit on top.
5
Bake at preheated oven at 180C for 20-25 mins or skewer inserted into the centre comes out clean.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 9/16 cup melted butter, 3 1/4 tablespoons sugar, 3 large eggs lightly beaten, 1 cup self raising flour, and more.

Yes, Mini Mixed Fruit Cake 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.

Mini Mixed Fruit Cake

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