Mini Fruitcakes with Delicious Rum Glaze

Hey there! Let’s talk about fruitcake. I know, I know—it gets a bad rap sometimes, but hear me out. These Mini Fruitcakes with Rum Glaze are here to change everything you thought you knew about this holiday classic. They’re rich, moist, spiced just right, and perfectly portioned for gifting, sharing, or (let’s be honest) keeping for yourself. Add that silky rum glaze, and you’ve got a festive treat that feels fancy without the fuss. Ready for a modern take on tradition?

If you’ve been on the fence about fruitcake, this recipe will make you a believer!

### Why You’ll Love This Recipe

• Perfect Size: No more heavy bricks of fruitcake—these minis are light, fun, and just the right size.
• Customizable: Don’t love candied cherries? Swap in your favorite dried fruit to make it your own!
• Do-Ahead Friendly: Make these ahead, and they only get better with time as the flavors mingle.
• Festive Appeal: That rum glaze adds a glossy, celebratory touch that’ll wow your friends and family!

### Ingredients Breakdown

Essentials:

• Dried Fruit: I use a mix of dried cherries, apricots, and golden raisins. Feel free to get creative—dates, cranberries, or figs also work beautifully. Chop them into small, even pieces for the best texture.
• Spices: Cinnamon, nutmeg, and cloves are the trio that gives this its warm holiday flavor. If you’re out of nutmeg, try a pinch of cardamom instead!
• Rum: Both in the batter and the glaze, a touch of dark rum adds richness without overpowering the sweetness. You can substitute with orange juice if you prefer an alcohol-free version.
• Glaze: Powdered sugar, a dash of rum, and a splash of cream create the most luscious finishing touch.

Pro Tip:

Soak your dried fruits in a little rum or orange juice overnight before baking—this makes them plump and packed with flavor, and it’s a total game changer!

### Step-by-Step Instructions

1. Prepare the Fruit: Chop your dried fruit to ensure every bite is a mix of flavors. If soaking, add them to a bowl with rum (or juice), cover, and let sit overnight, or at least an hour.
2. Preheat & Prep: Preheat your oven to 325°F (160°C) and grease a mini loaf pan or muffin tin. I love silicone molds for easy release!
3. Make the Batter: In a large bowl, cream together butter and brown sugar until fluffy. Add eggs one at a time, followed by vanilla extract and rum. In a separate bowl, whisk together flour, spices, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet, mixing just until combined. Fold in your soaked (or plain) fruits along with chopped nuts.
4. Bake: Divide the batter evenly among the mini loaf pan or muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
5. Glaze Time: Cool the cakes slightly, then whisk together powdered sugar, rum, and cream to make the glaze. Drizzle generously over the top of each mini fruitcake.

### Chef’s Tips and Tricks

• Storage: Store these in an airtight container at room temperature for up to a week, or freeze for up to three months. They taste even better a day or two after baking!
• Avoid Overmixing: Once you add the flour, stir gently to prevent tough cakes. Think tender, not dense.
• Extra Friendly Finish: Want to really impress? Top each glazed loaf with a sprinkle of finely chopped nuts or a few pieces of candied fruit.

### Recipe Variations and Serving Suggestions

Variations:

• Gluten-Free: Swap in your favorite 1-to-1 gluten-free baking flour blend.
• Alcohol-Free: Substitute rum with orange or apple juice for soaking the fruit and glaze.
• Spices: Add a bit of ginger or allspice for even more warmth.

Serving Ideas: These pair perfectly with a cup of spiced tea, mulled wine, or strong black coffee. Serve them on a festive plate, or gift-wrap a few with a bow for an edible holiday surprise.

### FAQs

• Can I make these nut-free? Absolutely! Just omit the nuts—they’ll still be moist and flavorful.
• How far in advance can I prepare these? These fruitcakes stay wonderfully moist, so you can make them up to a week ahead of time.
• Can I use a regular loaf pan? You can! Just bake for 45-50 minutes instead of the shorter mini loaf baking time.

### Mini Fruitcakes with Rum Glaze

I hope these Mini Fruitcakes with Rum Glaze become a new holiday tradition in your home. Let me know how they turn out by leaving a comment below or tagging me with #TheKitchensAid on social media. I can’t wait to see your festive creations!