Fruit Cake Minis
What you'll need
Dawn Exceptional® Premium Vanilla Crème Cake Base (00356691)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Bakery Essentials™ Royal Mix Glacé Fruit (03035214)
Ground Allspice (00279208)
Bakery Essentials™ 30 Mesh Ground Nutmeg (02508888)
Bakery Essentials™ Ground Ginger (02509258)
Bakery Essentials™ Coarse Ceylon Cinnamon (02508911)
Barry Callebaut 10/12% Black Cocoa Powder (02465559)
Bakery Essentials™ Artificial Rum Emulsion (03037195)
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.
Vanilla Cake, Cherry, Orange, Citron, Lemon Peel, Allspice, Nutmeg, Ginge, Cinnamon, Cocoa Powder, Rum, Flat Icing
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Fruit Cake Minis
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