Mini Marsala Fruit Cake

Mini Marsala Fruit Cake

Ingredients

 • 1 cup (125g) all-purpose flour

 • ½ cup (100g) brown sugar

 • ½ cup (113g) unsalted butter, softened

 • 2 large eggs

 • ½ cup (120ml) Marsala wine

 • ½ cup (80g) mixed dried fruits (raisins, currants, chopped apricots, cherries)

 • ¼ cup (40g) mixed peel (optional)

 • ½ tsp baking powder

 • ¼ tsp baking soda

 • ¼ tsp salt

 • ½ tsp ground cinnamon

 • ¼ tsp nutmeg

 • ¼ tsp allspice

 • 1 tsp vanilla extract

 • 1 tbsp flour (for coating fruits)

Instructions

Soak the dried fruits in Marsala wine for at least 1 hour (or overnight for deeper flavor). Cream the butter and brown sugar until light and fluffy, then beat in eggs one at a time followed by vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Toss soaked fruits in 1 tablespoon of flour to coat, then fold into the batter with any remaining wine. Spoon the batter into greased mini cake molds or muffin tins, filling ¾ full. Bake in a preheated oven at 160°C (320°F) for about 25–30 minutes, or until a skewer inserted in the center comes out clean.

Allow to cool completely before serving. For an extra indulgent touch, brush the tops with a little warm Marsala while still hot.