"Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
2hrs 45mins
8 mini cakes




  • Combine fruit, raisins and pecans in a bowl.
  • Stir in 1 cup flour.
  • Cream butter, sugar, spices and eggs until light.
  • Combine remaining flour, salt and baking powder.
  • Combine honey, vanilla, almond extract and brandy; blend well.
  • Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
  • Stir in fruit-nut mixture.
  • Spoon into pans-batter should be too stiff to pour.
  • Bake at 250º for two hours, until toothpick inserted in center comes out clean.
  • While still hot, spoon 2 tablespoons of brandy over each cake.
  • When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.

Questions & Replies

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  1. Soldier Girl
    My mother, who has a life-long hated of fruitcake, begs me to make this for her. I use chopped crystallized ginger in with the mixed fruit, replacing usually about a quarter of the fruit. I add significantly more spices, including cloves and allspice. Rather than honey, I use molasses. As you can imagine from my substitutions, this is almost a gingerbread- fruit cake hybrid… delicious.
  2. NorthwestGal
    Definitely a 5-star fruitcake. I made 2 adjustments though. I added only half of the mix fruit and half of the pecans (the 4 lbs and 4 cups respectively just seemed too much, so I reduced both by half). Even so, I ended up with quite a large bundt and had more batter, so I made a smaller 5x8 loaf. We sampled the smaller loaf immediately, and it was fabulous (I'm saving the bundt to "feed" additional brandy until Christmas). I really like my standard fruitcake recipe, but I think this one is much better, and I will make this every Christmas from now on. Thank you for sharing your recipe, CCLady.



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