Fruit Cake Minis

What you'll need

Dawn Exceptional® Premium Vanilla Crème Cake Base (00356691)

Water

Bakery Essentials™ Soybean Vegetable Oil (02505321)

DDA® Royal Glace Mix Fruit (cherries, orange, citron, lemon peel, pineapple) (01288530)

DDA Ground Allspice (00697328)

DDA Ground Nutmeg (00430819)

DDA Ground Ginger (00388290)

DDA Ceylon Cinnamon (01096587)

Barry Callebaut 10/12% Black Cocoa Powder (02465559)

DDA® Rum Flavor (00862525)

Bakery Essentials™ No Stick Pan Coating (02498154)

Dawn Exceptional® Fon Dip White Flat Icing (00018952) -or- Dawn Exceptional® Enhanced Stability White Flat Icing (00672560)

Directions

Working Method

Follow the manufacturer's directions on bag, measure out 4 pounds of prepared cake batter. Fold in 0.02oz or ¼ tsp allspice, 0.02oz or ¼ tsp nutmeg, 0.05oz or ½ tsp ginger, 0.11oz or 1tsp cinnamon, 0.06oz or 1tsp black cocoa, 0.17oz or 1 tsp rum extract, and 1 pound glace fruit. Treat a large cupcake pan with non-stick spray (do not use cupcake liners). Deposit 6 oz batter into pans, bake at 350F until cake springs back lightly when touched. Let cakes cool 5 min, then turn out of pan and let cool completely. Glaze with flat icing and decorate with fresh cranberries and mint leaves.

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Fruit Cake Minis

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