Mini Cream Cheese Fruitcakes

Mini Cream Cheese Fruitcakes Recipe - Delicious and Easy to Make

Preparation time: 4 hours | Cooking time: 55 minutes | Servings: 4

Introduction

Mini Cream Cheese Fruitcakes are a delightful twist on the traditional fruitcake, with a rich and creamy cream cheese base that adds a unique flavor and texture. These mini fruitcakes are perfect for holiday gatherings or as a sweet treat any time of year.

History

The origins of fruitcake can be traced back to ancient Rome, where a mixture of nuts, seeds, and dried fruits was mixed with barley mash. Over time, the recipe evolved and spread to different cultures, with each region adding its own unique twist to the classic fruitcake. The addition of cream cheese to the recipe adds a rich and creamy texture that sets these mini fruitcakes apart from the traditional version.

Ingredients

1 cup golden raisins (5.5 oz (57 g))
1 cup chopped walnuts (4.5 oz (57 g))
0.5 cup chopped pitted dates
0.25 cup grand marnier, brandy or orange juice
0.5 cup (1 stick) unsalted butter, at room temperature, plus extra for pans (or substitute cooking spray)
1.25 cup all-purpose flour
1 tsp baking powder
0.75 tsp salt
0.5 tsp ground cinnamon
0.25 tsp ground nutmeg
6 oz (170 g) cream cheese, softened
1.75 cup sugar
4 large eggs, room temperature
1 tsp vanilla extract
peel of 1 lemon, finely grated

How to prepare

1. In a medium bowl, combine raisins, walnuts, dates, and Grand Marnier. Cover and set aside for at least 4 hours, or overnight, mixing occasionally.
2. Melt 2 tbsp of butter. Brush the insides of four 5.75 x 3.25 inches disposable aluminum loaf pans with butter. Line each one with a 4-inch-wide strip of wax paper, leaving about 2 inches extending over the sides. Brush the paper with butter. Preheat the oven to 325°F.
3. In a medium bowl, mix flour, baking powder, salt, and spices. Set aside. In a large bowl, using an electric mixer, beat 0.5 cup of butter and cream cheese until smooth and fluffy. Gradually beat in sugar, then one egg at a time, beating well after each addition. Beat in vanilla and lemon peel.
4. With the mixer on low speed, beat the dry ingredients into the creamed mixture in several stages, scraping down the sides of the bowl as needed. Fold in the fruit and nut mixture.
5. Divide the batter evenly among the prepared pans, smoothing the tops with a spoon. Place the pans on a large baking sheet, leaving some room between them. Bake until the tops are golden and a toothpick inserted in the center of the cakes comes out clean, about 55 minutes. Transfer the pans directly to a wire rack to cool completely.
6. When cooled, remove the cakes by lifting the wax paper and peel off the paper.

Variations

Add a tablespoon of rum or brandy to the fruit mixture for an extra kick of flavor.
Substitute different types of nuts or dried fruits to customize the recipe to your liking.
Drizzle the mini fruitcakes with a simple glaze made of powdered sugar and orange juice for added sweetness.

Cooking Tips & Tricks

Be sure to soak the raisins, walnuts, and dates in orange juice and Grand Marnier for at least 4 hours, or overnight, to allow the flavors to meld together.

- Use disposable aluminum loaf pans lined with wax paper for easy removal of the mini fruitcakes.

- Be sure to cool the fruitcakes completely before removing them from the pans to prevent them from falling apart.

- Store the mini fruitcakes in an airtight container to keep them fresh for longer.

Serving Suggestions

Mini Cream Cheese Fruitcake can be served as a dessert or snack with a cup of tea or coffee. It can also be enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

The key to making Mini Cream Cheese Fruitcake is to soak the dried fruits in orange juice and Grand Marnier to plump them up and infuse them with flavor. Be sure to mix the batter gently to avoid overmixing, which can result in a tough texture.

Ingredient Substitutions

You can substitute the walnuts with pecans or almonds.

- Instead of dates, you can use dried apricots or figs.

- If you don't have Grand Marnier, you can use orange liqueur or orange zest.

Make Ahead Tips

Mini Cream Cheese Fruitcake can be made ahead of time and stored in an airtight container at room temperature for up to a week. You can also freeze the fruitcakes for up to 3 months.

Presentation Ideas

Serve Mini Cream Cheese Fruitcake on a decorative platter or cake stand for a festive touch. Dust the tops with powdered sugar or drizzle with a simple glaze for added sweetness.

Pairing Recommendations

Mini Cream Cheese Fruitcake pairs well with a cup of hot tea or coffee. For a special occasion, serve it with a glass of dessert wine or champagne.

Storage and Reheating Instructions

Store Mini Cream Cheese Fruitcake in an airtight container at room temperature for up to a week. To reheat, place the fruitcakes in a preheated oven at 300°F for 10-15 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Mini Cream Cheese Fruitcake contains approximately 250 calories.

Carbohydrates

Each serving of Mini Cream Cheese Fruitcake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Mini Cream Cheese Fruitcake contains approximately 12 grams of fats.

Proteins

Each serving of Mini Cream Cheese Fruitcake contains approximately 4 grams of proteins.

Vitamins and minerals

Mini Cream Cheese Fruitcake is a good source of vitamin C, vitamin A, and iron.

Alergens

Mini Cream Cheese Fruitcake contains nuts and dairy (cream cheese), which may be allergens for some individuals.

Summary

Mini Cream Cheese Fruitcake is a delicious and indulgent treat that is rich in carbohydrates, fats, and proteins. It also provides a good amount of essential vitamins and minerals.

Summary

Mini Cream Cheese Fruitcake is a delicious and decadent dessert that is perfect for holiday gatherings or as a sweet treat any time of year. With a rich and creamy cream cheese base and a mix of plump raisins, crunchy walnuts, and sweet dates, these mini fruitcakes are sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl, that I first learned how to make these delicious Mini Cream Cheese Fruitcakes. I remember it like it was yesterday, the warm kitchen filled with the sweet aroma of baking fruitcakes and the sound of my grandmother's gentle voice guiding me through each step of the recipe.

It all started on a crisp autumn day, when I was visiting my grandmother's house. She was in the kitchen, humming a tune as she measured out the ingredients for her famous fruitcakes. I watched in awe as she worked, her hands moving with precision and grace as she mixed together the flour, sugar, and spices.

Curious, I asked her how she learned to make such delicious treats. She smiled at me and told me the story of how she had discovered the recipe many years ago, when she was a young woman just starting out in the world.

"It all began with a visit to the local bakery," she explained. "I had heard rumors of a new type of fruitcake that was taking the town by storm. I just had to try it for myself."

So she made her way to the bakery, where she sampled the Mini Cream Cheese Fruitcakes for the first time. The moment she took a bite, she knew she had found something special. The combination of rich cream cheese, tangy fruit, and warm spices was like nothing she had ever tasted before.

Determined to recreate the recipe at home, my grandmother set out to learn all she could about baking. She spent hours poring over cookbooks, experimenting with different ingredients, and seeking advice from experienced bakers in the community.

After much trial and error, she finally perfected her own version of the Mini Cream Cheese Fruitcakes. Over the years, she shared the recipe with friends and family, who all raved about its delicious flavor and moist texture.

As she finished telling me the story, my grandmother handed me a copy of the recipe card she had written out years ago. I could see the faded ink and smudged edges, evidence of the many times she had used it to bake these beloved treats.

Eager to try my hand at making the Mini Cream Cheese Fruitcakes, I gathered the ingredients and set to work in the kitchen. I followed my grandmother's instructions carefully, remembering her words of wisdom and the love she had poured into each batch she made.

The scent of cinnamon and nutmeg filled the air as the fruitcakes baked in the oven. I couldn't wait to taste the finished product, to see if I had captured the magic of my grandmother's recipe.

When the timer finally beeped, I pulled the Mini Cream Cheese Fruitcakes out of the oven and let them cool on the counter. The golden tops glistened with a light dusting of powdered sugar, and I could hardly wait to take a bite.

As I savored the first mouthful of the fruitcake, I knew that I had succeeded. The flavors were rich and complex, the texture moist and tender. It was as if I could taste the love and memories that my grandmother had poured into this recipe over the years.

From that day on, the Mini Cream Cheese Fruitcakes became a staple in my own baking repertoire. I would make them for special occasions, holidays, or simply as a treat for my loved ones. Each time I took a bite, I was reminded of my grandmother and the joy she had brought to my life through her delicious recipes.

As I sit here now, reminiscing about that fateful day in my grandmother's kitchen, I am filled with gratitude for the legacy she has passed down to me. Her love of cooking and sharing her recipes has inspired me to continue the tradition, to spread joy and happiness through the simple act of baking.

And so, I will always cherish the memory of discovering the recipe for Mini Cream Cheese Fruitcakes, and the bond it has created between me and my grandmother. For in the kitchen, surrounded by the warmth and aroma of freshly baked treats, I feel her presence and her love, guiding me as I carry on her culinary legacy.