Recipes

Strawberry Bundt Cake

Strawberry Bundt Cake

Looking for the perfect holiday cake recipe or a refreshing fresh strawberry dessert? Whether you’re after a cozy boozy Christmas cake or a light and easy summer cake, these two seasonal favorites are just what your baking list needs. The Spiced Brandy Fruitcake Minis bring all the nostalgic charm of a classic fruit loaf, elevated with warming spices and rich brandy, making them an irresistible alcohol cake and delightful mini cake option for festive tables. On the sunnier side, the Strawberry Bundt Cake is a vibrant berry cake that showcases the sweetness of ripe strawberries in a beautifully shaped fruit bundt. With its Moist bundt cake texture and simple prep, it’s the ultimate summer treat and a stunning Strawberry bake to share all season long.
Couverts12
Preparation 25 minutes
Preparation time:45 minutes
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Equipment

  • Bundt pan
  • Saucepan
  • Mixing bowls
  • Whisk
  • spatula
  • Cooling rack

Ingredients

For the strawberries:

  • 12 ounces 340 g sliced fresh strawberries
  • ½ cup 100 g granulated sugar
  • 1 tablespoon 15 ml lemon juice
  • Nonstick cooking spray

For the cake:

  • 4 cups 500 g all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cardamom
  • 1½ cups 355 ml soymilk
  • 1 tablespoon 15 ml lemon juice
  • 1 tablespoon 15 ml pure vanilla extract
  • ½ cup 112 g applesauce

Instructions

  • Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat.
  • Cook uncovered for 20 minutes, stirring often.
  • Remove from heat and let cool.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat a Bundt pan with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
  • In a separate bowl, mix the soymilk and lemon juice; let sit for a few minutes until it curdles into a buttermilk-like consistency.
  • Add the vanilla extract and applesauce to the strawberry mixture, stirring to combine.
  • Fold the wet ingredients into the dry ingredients, mixing gently to avoid overmixing.
  • Pour the batter into the prepared Bundt pan, tapping it gently to remove air bubbles.
  • Bake for 40 to 45 minutes, or until golden and a toothpick inserted near the center comes out clean.
  • Let cool completely before inverting onto a serving platter.

Notes & Wine Advice

Serving Tip:

Dust with powdered sugar and top with fresh strawberries for a beautifully simple presentation.

Wine Advice:

Pair with a light Rosé or a sparkling Prosecco for a refreshing contrast to the cake’s natural sweetness.

Nutrition values

Calories: 290 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 3 g | Sugar: 24 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Lemony French Cake with Simple Lemon Icing

Lemony French Cake with Simple Lemon Icing

This delicate lemony French cake, reminiscent of a classic pound cake, is even better when left overnight. With a light, zesty icing, it’s a perfect treat for Mother’s Day or any occasion that calls for a refreshing citrus dessert.
Couverts8
Preparation 15 minutes
Preparation time:40 minutes
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Equipment

  • 8-inch (20-cm) round cake pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Cooling rack
  • spatula

Ingredients

For the cake:

  • 1½ cups 188 g all-purpose flour
  • 1 cup 120 g powdered sugar
  • 2 teaspoons baking powder
  • 1 cup 240 g plain or vanilla soy or other nondairy yogurt
  • ½ cup 120 ml canola oil
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure lemon extract
  • 1 teaspoon lemon zest
  • Nonstick cooking spray

For the icing:

  • ¾ cup 90 g powdered sugar
  • 1 to 2 tablespoons 15 to 30 ml fresh lemon juice

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) round cake pan with nonstick spray.
  • In a large bowl, whisk together the yogurt, oil, vanilla extract, lemon extract, and lemon zest.
  • Sift the flour, powdered sugar, and baking powder on top of the wet ingredients.
  • Stir gently to combine, being careful not to overmix.
  • Pour the batter into the prepared cake pan.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 1 hour before removing.
  • Allow it to cool completely before icing.
  • To make the icing, sift the powdered sugar into a bowl.
  • Gradually add the lemon juice, stirring continuously until smooth and lump-free.
  • The icing should be thick enough to coat the back of a spoon but still spreadable.
  • Spread the icing evenly over the cooled cake with a spatula.
  • Chill before serving for the best flavor and texture.

Notes & Wine Advice

Serving Tip:

Let the cake sit overnight for an even richer flavor. For extra indulgence, double the icing or add a dusting of powdered sugar before serving.

Wine Advice:

Pair with a sparkling Prosecco or a light, citrusy Sauvignon Blanc to complement the lemony notes.

Nutrition values

Calories: 280 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 11 g | Sugar: 27 g
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Course; Cake / Dessert / Treats
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Carrot Cake with Orange Frosting

Carrot Cake with Orange Frosting

Get your dose of veggies in cake form! This moist carrot cake with zesty orange frosting is the perfect treat for Easter celebrations or any time you crave a delicious, spiced dessert.
Couverts8
Preparation 20 minutes
Preparation time:25 minutes
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Equipment

  • 2 x 8-inch (20-cm) round or square cake pans
  • Mixing bowls
  • Whisk
  • electric mixer
  • Wire rack
  • Sifter

Ingredients

For the cake:

  • 2 cups 240 g whole wheat pastry flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup 192 g Sucanat
  • 2 cups 200 g grated carrots (not packed)
  • 1 cup 160 ml plain soy or other nondairy milk
  • ¼ cup 60 ml canola oil
  • ½ cup 162 g unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • Nonstick cooking spray

For the frosting:

  • ¼ cup 48 g nondairy vegetable shortening
  • ¼ cup 56 g nondairy butter
  • 2 cups 240 g powdered sugar
  • 1 to 3 tablespoons 15 to 45 ml fresh orange juice
  • 2 teaspoons grated orange zest

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat two 8-inch (20-cm) cake pans with nonstick spray.
  • In a medium bowl, whisk together the milk, oil, applesauce, Sucanat, vanilla, cinnamon, and salt until combined.
  • In a large bowl, combine the flour and baking powder.
  • Fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Gently fold in the grated carrots.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool for a few minutes, then transfer them to a wire rack to cool completely.
  • To make the frosting, beat together the shortening and butter using an electric mixer.
  • Sift the powdered sugar over the mixture and beat until combined.
  • Gradually add the orange juice, one tablespoon at a time, and beat until the frosting is fluffy.
  • Stir in the grated orange zest.
  • Apply a layer of frosting on one cake, then top with the second cake.
  • Spread the remaining frosting over the top and refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:

Serve chilled or at room temperature with a sprinkle of extra orange zest for a fresh citrus burst.

Wine Advice:

Pair with a light, citrusy dessert wine like Moscato d’Asti or a late-harvest Riesling.

Nutrition values

Calories: 310 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 12 g | Sugar: 30 g
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Course; Cake / Dessert / Treats
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian

Classic Yellow Butter Cake

Classic Yellow Butter Cake

This Classic Yellow Butter Cake is a timeless dessert that never goes out of style. With its rich buttery flavor and soft, fluffy texture, it’s perfect for any occasion, from birthdays to casual get-togethers. Whether you’re making it as a simple cake or for a special celebration, this easy-to-make treat will surely impress with every bite.
Couverts8
Preparation 15 minutes
Preparation time:30 minutes
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (medium and large)
  • electric mixer
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • Wire rack

Ingredients

For the cake:

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup 112 g nondairy butter, softened
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • ¾ cup 170 g nondairy yogurt

Optional Frosting:

  • 1 recipe Chocolate Agave Frosting

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
  • Add the vanilla extract and yogurt to the butter mixture and beat until smooth and creamy.
  • Gradually add the flour mixture, mixing on low speed until just combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting with Chocolate Agave Frosting, if desired.

Notes & Wine Advice

Serving Tip:
For a fun twist, serve with fresh berries or a scoop of dairy-free vanilla ice cream.
Wine Advice:
Pair with a sweet dessert wine like a Tawny Port or a late-harvest Chenin Blanc.

Nutrition values

Calories: 270 kcal | Carbohydrates: 46 g | Protein: 4 g | Fat: 8 g | Sugar: 22 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; American
Diets; Dairy-Free / Egg-Free / Vegan

Triple Vanilla Delight Cake

Triple Vanilla Delight Cake

A rich and aromatic vanilla-infused cake featuring three layers of vanilla goodness! This soft and fluffy dessert is perfect for birthdays, celebrations, or simply indulging in a vanilla lover’s dream.
Couverts8
Preparation 15 minutes
Preparation time:30 minutes
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Equipment

  • 9-inch (23-cm) cake pan
  • Mixing bowls (large and medium)
  • Whisk
  • Measuring spoons and cups
  • Nonstick cooking spray
  • spatula
  • Wire rack

Ingredients

For the cake:

  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla powder
  • ¼ teaspoon salt
  • ¾ cup 170 g vanilla nondairy yogurt
  • 1 cup 200 g granulated sugar
  • ¼ cup 60 ml canola oil
  • 2 tablespoons 30 ml pure vanilla extract
  • Scrapings from 1 vanilla bean

Optional Frosting:

  • 2 recipes Cream Cheese Frosting dairy-free

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat a 9-inch (23-cm) cake pan with nonstick spray.
  • In a large mixing bowl, whisk together the flour, baking soda, baking powder, vanilla powder, and salt.
  • In a separate bowl, mix the yogurt, sugar, oil, vanilla extract, and vanilla bean scrapings until smooth.
  • Gently fold the wet ingredients into the dry ingredients, stirring just until combined.
  • Do not overmix.
  • Pour the batter evenly into the prepared cake pan and smooth the top.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a wire rack before frosting, if desired.
  • If using frosting, spread evenly over the cake and enjoy!

Notes & Wine Advice

Serving Tip:
For an extra vanilla boost, serve with a scoop of vanilla bean ice cream or a drizzle of vanilla-infused syrup.
Wine Advice:
Pair with a sweet white wine such as a late-harvest Riesling or a Moscato d’Asti.

Nutrition values

Calories: 260 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 7 g | Sugar: 22 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan

Orange Almond Cake with Citrus Glaze

Orange Almond Cake with Citrus Glaze

A moist and tender cake bursting with citrus and almond flavors, topped with a delicate orange glaze. Perfect for Easter celebrations or a springtime treat, this easy-to-make cake is a delightful balance of warm spices and bright citrus.
Couverts6
Preparation 15 minutes
Preparation time:24 minutes
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls (medium and large)
  • Whisk
  • Measuring spoons and cups
  • Icing spatula,
  • Wire rack
  • Nonstick cooking spray

Ingredients

For the cake:

  • 2½ tablespoons 18 g flax meal
  • 3 tablespoons 45 ml water
  • 1 cup 160 g whole wheat pastry flour
  • ½ cup 54 g finely ground toasted almonds
  • ½ cup 96 g raw sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup 60 ml canola oil
  • 1 teaspoon pure orange extract
  • ½ teaspoon pure almond extract

For the icing:

  • ½ cup 60 g powdered sugar
  • 1 tablespoon 15 ml fresh orange juice

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a medium bowl, whisk together the flax meal and water.
  • Set aside for a few minutes to thicken.
  • In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
  • Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
  • Allow to cool completely before icing.
  • For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
  • Spread the icing evenly over the cooled cake using an icing spatula.
  • Let the icing set before slicing and serving.

Notes & Wine Advice

Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a light, floral white wine like a Muscat or a citrusy Albariño.

Nutrition values

Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Sugar: 18 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; Spain
Diets; Dairy-Free / Egg-Free / Vegan

Ultimate Triple Vanilla Cake

Ultimate Triple Vanilla Cake

Couverts8
Preparation 15 minutes
Preparation time:30 minutes
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Notes & Wine Advice

Serving Tip:
For an elegant presentation, garnish with fresh berries or edible flowers before serving.
Wine Advice:
Pair with a sweet white wine like Moscato or a vanilla-infused dessert wine.

Nutrition values

Calories: 270 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 8 g | Sugar: 22 g
————————————————————————————————–
Course; Cake / Dessert / Rustic Baking
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan

Moist Orange Almond Cake with Citrus Icing

Moist Orange Almond Cake with Citrus Icing

A moist and fragrant cake bursting with citrus and almond flavors, topped with a light orange icing. This easy-to-make treat is perfect for springtime gatherings and pairs beautifully with a cup of tea. Try it with blood oranges for an extra vibrant touch!
Couverts6
Preparation 15 minutes
Preparation time:24 minutes
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Equipment

  • 8-inch (20 cm) square baking pan
  • Mixing bowls (medium and large)
  • Whisk
  • Measuring spoons and cups
  • Icing spatula,
  • Wire rack
  • Nonstick cooking spray

Ingredients

For the cake:

  • 2½ tablespoons 18 g flax meal
  • 3 tablespoons 45 ml water
  • 1½ cups 160 g whole wheat pastry flour
  • ½ cup 54 g finely ground toasted almonds
  • ½ cup 96 g raw sugar
  • ½ teaspoon ground cardamom
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup 180 ml fresh orange juice
  • ¼ cup 60 ml canola oil
  • 1 teaspoon pure orange extract
  • ½ teaspoon pure almond extract

For the icing:

  • ½ cup 60 g powdered sugar
  • 1 tablespoon 15 ml fresh orange juice

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8-inch (20-cm) square baking pan with nonstick spray.
  • In a medium bowl, whisk together the flax meal and water.
  • Set aside for a few minutes to thicken.
  • In a large bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
  • Whisk the orange juice, oil, and extracts into the flax mixture until well combined.
  • Gently fold the wet ingredients into the dry ingredients, stirring until just combined.
  • Do not overmix.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 30 minutes before transferring to a wire rack.
  • Allow to cool completely before icing.
  • For the icing, mix the powdered sugar and orange juice (adding juice drop by drop) in a bowl, stirring until smooth.
  • Spread the icing evenly over the cooled cake using an icing spatula.
  • Let the icing set before slicing and serving.

Notes & Wine Advice

Serving Tip:
Serve with fresh orange slices or a scoop of dairy-free vanilla ice cream for an indulgent dessert.
Wine Advice:
Pair with a chilled glass of Moscato or a light, citrusy white wine like Albariño.

Nutrition values

Calories: 210 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 9 g | Sugar: 18 g
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Course; Cake / Dessert / Rustic Baking
Cuisine; Spain
Diets; Dairy-Free / Egg-Free / Vegan

Boozy Cranberry Bundt Cakes

Boozy Cranberry Bundt Cakes

Indulge in these moist and fluffy cranberry cakes with a boozy twist! Infused with vodka and orange liqueur, these mini Bundt cakes are perfect for festive gatherings. The tart cranberries balance the sweetness, while agave syrup adds a unique caramelized touch.
Couverts12
Preparation 15 minutes
Preparation time:40 minutes
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Equipment

  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • Mini Bundt cake pans or standard muffin tin
  • Nonstick cooking spray
  • Wire rack
  • aluminum foil

Ingredients

  • 2 cups 240 g whole wheat pastry flour
  • 2 teaspoons arrowroot powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup 120 ml plain almond or other nondairy milk
  • 2 tablespoons 30 ml fresh orange juice
  • 2 tablespoons 30 ml vodka
  • 2 tablespoons 30 ml triple sec or other orange-flavored liqueur
  • 2 teaspoons pure vanilla extract
  • ¼ cup 60 ml canola oil
  • 1 cup 224 g agave nectar
  • 1 cup 95 g fresh or frozen cranberries

Instructions

  • Preheat oven to 325°F (170°C, gas mark 3).
  • Lightly coat mini Bundt cake pans or muffin tin with nonstick cooking spray.
  • In a large bowl, whisk together the flour, arrowroot powder, baking powder, baking soda, and salt.
  • In a medium bowl, whisk together the milk, orange juice, vodka, triple sec, vanilla, oil, and agave nectar.
  • Fold the wet ingredients into the dry, stirring until just combined.
  • Be careful not to overmix.
  • Gently fold in the cranberries.
  • Divide the batter evenly among the prepared pans.
  • For mini Bundt cakes: Bake for 20 minutes, then cover with foil and bake for another 20 minutes, or until a toothpick inserted in the center comes out clean.
  • For cupcakes: Bake for 15 minutes, cover with foil, then bake for an additional 5 to 10 minutes until done.
  • Allow cakes to cool on a wire rack for 30 minutes before removing them from the pans.
  • Let cool completely before serving.

Notes & Wine Advice

Serving Tip:
Serve with a dusting of powdered sugar or a drizzle of orange glaze for an extra festive touch.
Wine Advice:
Pair with a glass of sparkling Moscato or a citrusy Prosecco to complement the orange and cranberry flavors.

Nutrition values

Calories: 230 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 7 g | Sugar: 18 g
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Course; Alcohol / Beverage / Cake / Dessert
Cuisine; American
Diets; Dairy-Free / Vegan

Spiced Brandy Fruitcake Gift Minis

Spiced Brandy Fruitcake Gift Minis

These spiced brandy fruitcake minis are packed with brandy-soaked dried fruits, crunchy nuts, and warm spices, making them the perfect edible gift or festive Christmas dessert.
Couverts6
Preparation 20 minutes
Preparation time:30 minutes
Overnight soaking 10 hours
estimated costs pp $4.10
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Equipment

  • 6 mini loaf tins
  • Large mixing bowls
  • Measuring cups
  • Nonstick cooking spray
  • Saucepan
  • Whisk

Ingredients

  • 5 ml pure almond extract
  • 500 g all-purpose flour
  • 8 g baking powder
  • 8 g baking soda
  • 235 ml brandy
  • 284 g candied fruit and nut mixture 2 cups reserved for topping​
  • 2 g ground cardamom
  • 120 g dried cherries
  • 2 g ground cinnamon
  • 120 g dried cranberries
  • 28 g nondairy butter
  • 170 g nondairy yogurt plain or vanilla
  • 120 g dried pineapple
  • 180 ml pineapple juice
  • 170 g dried plums quartered
  • 160 g raisins
  • 3 g salt
  • 120 ml soy or other nondairy milk plain or vanilla
  • 300 g granulated sugar 200 g for batter + 100 g for topping
  • 20 ml pure vanilla extract 15 ml + 5 ml
  • 112 g walnut halves broken
  • 112 g pecan halves broken
  • 160 g dried apricots quartered

Instructions

  • Combine all dried fruits and nuts in a large bowl.
  • ​
  • Pour the brandy over the fruit and nut mixture and stir to coat evenly.
  • ​
  • Cover the bowl and let the mixture soak overnight.
  • ​
  • Reserve 2 cups of the soaked fruit and nut mixture for the topping.
  • ​
  • Preheat the oven to 190°C.
  • ​
  • Spray 6 mini loaf tins with nonstick cooking spray.
  • ​
  • Whisk together the flour, baking powder, baking soda, salt, cardamom, and cinnamon in a bowl.
  • ​
  • Whisk the yogurt, pineapple juice, 200 g sugar, 15 ml vanilla, almond extract, and nondairy milk in a separate bowl.
  • ​
  • Fold the wet ingredients into the dry ingredients until just combined.
  • ​
  • Fold the remaining soaked fruit and nut mixture into the batter.
  • ​
  • Divide the batter evenly among the prepared mini loaf tins.
  • ​
  • Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
  • ​
  • Combine the reserved fruit and nut mixture, nondairy butter, remaining 100 g sugar, and 5 ml vanilla in a saucepan.
  • ​
  • Heat the topping over medium-high heat, stirring until the sugar and butter have melted and the mixture is glossy.
  • ​
  • Remove the topping from the heat and let it cool slightly.
  • ​
  • Let the baked cakes cool completely in their tins.
  • ​
  • Spoon the warm topping evenly over each cooled mini fruitcake.
  • ​

Notes & Wine Advice

h3>Serving Tip: Wrap the cooled mini fruitcakes in parchment and decorative paper, then store them in an airtight container for a few days to let the brandy and spices fully develop their flavor.

Wine Pairing:

Pairs well with a rich, sweet dessert wine like a Vintage Port.

Nutrition values

Calories: 700 kcal | Carbohydrates: 110 g | Protein: 15 g | Fat: 30 g | Sugar: 70 g
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Course; Cake / Dessert / Gift-Giving
Cuisine; England
Diets; Vegetarian

ABOUT THIS RECIPE

Spiced Brandy Fruitcake Minis capture the nostalgic essence of traditional holiday fruitcakes with a sophisticated twist — individually portioned and perfect for gifting, storing, or presenting at festive gatherings. The preparation begins with soaking an abundant mixture of dried cherries, cranberries, pineapple, plums, raisins, and apricots in brandy, allowing the fruit to fully absorb the deep warmth and flavor overnight.

These mini fruitcakes bake up beautifully with a soft, dense crumb that supports the weight and richness of marinated fruits. The topping — a glossy blend of reserved fruit, nuts, sugar, and vanilla — adds a luxurious finish that showcases both texture and color. Wrapped in parchment with ribbon, they become an elegant edible gift, ideal for Christmas baskets or thank-you offerings during the winter season.

For holiday menu pairing, these cakes complement cheese boards, coffee service, or after-dinner dessert wine tastings. Serve alongside another seasonal bake from RecipeCollector.eu to create a curated dessert spread with complementary flavors and textures. With long storage potential and flavor that improves over time, these mini fruitcakes are a reliable, festive classic that impress guests and gift recipients