Fruit Cake Minis
What you'll need
356691, Premium Vanilla Crème Cake Base #50
01288530, DDA® Royal Glace Mix Fruit (cherries, orange, citron, lemon peel, pineapple)
697328, DDA Ground Allspice 1#
430819, DDA Ground Nutmeg 1#
388290, DDA Ground Ginger 1#
1096587, DDA Ceylon Cinnamon 5#
Black Cocoa Powder
Rum Extract
00018952, DAWN EXCEPTIONAL FON DIP ENHANCED STABILITY WHITE FLAT ICING 50#
Directions
Directions
Follow manufacturer’s directions on bag, measure out 4 pounds prepared cake batter. Fold in ¼ tsp allspice, ¼ tsp nutmeg, ½ tsp ginger, 1tsp cinnamon, 1tsp black cocoa, 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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