A traditional Christmas dessert done in bite-size portions and with varied dried fruits throughout, mini fruit cakes are timeless to us! These heart healthy cakes with punches of flavor can be a great addition to any gathering at any time of the year.
Prep Time
20 minutes
Cook Time
30 minutes
Makes
20 servings
Ingredients
Cooking spray
½ cup chopped pecans
40 pecan halves
1½ cups hot coffee
¾ cup pitted dates, chopped (about 8 dates)
1 cup dried cherries, chopped
½ cup golden raisins
1 cup whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
2½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
2/3 cup avocado oil
1 large egg
1/3 cup maple syrup
2 teaspoons vanilla extract
1 orange, zested
½ cup semi-sweet dark chocolate chips
2 tablespoons sugar
Equipment Needed
2 mini muffin pans
Blender
Preparation
- Preheat the oven to 350 degrees Fahrenheit and spray muffin tins with cooking spray.
- In a sauté pan (no oil), carefully heat the chopped over medium heat for 5 minutes to toast them. Make sure to stir often with a wooden or silicone spoon until the nuts are fragrant and slightly darker brown. Stay by the stove, as they can burn easily.
- Remove from the pan immediately to stop the cooking process and set aside. Repeat this process with the whole pecans and set aside separate from the chopped pecans.
- In a small bowl, pour hot coffee over the dates, cherries and raisins. Set aside to soften for about 10 minutes.
- In a medium bowl, mix the whole-wheat flour, all-purpose flour, baking powder, ginger, cinnamon and salt.
- After the dried fruits have soaked for 10 minutes, puree them and coffee in a blender (or food processor) until a smooth paste is formed. Scrape into a separate large bowl and add the egg, oil, maple syrup, vanilla and orange zest. Mix until well combined.
- Add the dry ingredients to the wet ingredients and stir until mixed completely through.
- Stir in the chocolate chips and chopped pecans until they are thoroughly combined into the batter.
- Using slightly round tablespoon portions, drop the batter into the muffin tins. Sprinkle each with some sugar and 1 pecan half.
- Bake, rotating the pans halfway through, for 15 minutes or until they are set (stick a toothpick in them and see if it comes out clean).
- Remove them from the oven and let them cool in the pan for 5 minutes before moving them to a cooling rack.
- Store in an airtight container or Ziploc bag at room temperature for up to 1 week. You can freeze leftovers for up to 1 month in a Ziploc bag and the air removed.
Nutrition Information:
Serving Size: 2 fruitcakes
Calories: 225, Fat: 13.3g, Protein: 3g, Carbohydrates: 25.9g, Fiber: 2.6g, Sodium: 113.4mg
Adapted from: https://www.healthyseasonalrecipes.com/mini-fruitcakes/
