Mini Fruitcakes are the perfect tiny whole wheat and dairy free sweet treat to take to a cookie exchange or add to your Holiday cookie platter! | Healthy Seasonal Recipes | Katie Webster

mini fruitcakes

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 1 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 48 1x
  • Category: dessert
  • Method: Oven
  • Cuisine: American


This Christmas dessert tradition gets a healthier update! These sweet and fruity Mini Fruitcakes are the perfect tiny whole wheat and dairy free sweet treat to take to a cookie exchange or add to your Holiday cookie platter!



  • ½ cup hot coffee
  • ¾ cup chopped, pitted dates (about 8 Medjool)
  • 1 cup dried cherries
  • ½ cup raisins or golden raisins
  • 2 tablespoons dark rum or brandy
  • 1 cup white whole-wheat flour (see *ingredient note)
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground/powdered ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 2/3 cup avocado oil or organic canola oil
  • ½ cup unsulphered molasses
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • ½ cup semi-sweet or dark chocolate chips
  • ½ cup chopped toasted pecans, plus 48 pieces decorating
  • 1/4 cup chopped crystallized ginger
  • 3 tablespoons turbinado sugar (sugar in the raw)


  1. Arrange oven rack in the center of the oven. Preheat oven to 350 degrees F. Line 2 mini-muffin pans with muffin cup liners or coat with cooking spray.
  2. Pour hot coffee over chopped dates in a small bowl. Toss cherries and raisins with the Bourbon, rum or brandy in another small bowl. Set both aside to soften, 10 to 20 minutes.
  3. Whisk whole-wheat flour, all-purpose flour, baking powder, ground ginger, cinnamon and salt in a medium bowl.
  4. Puree dates and coffee in a food processor or blender until they form a smooth paste. Scrape out into a large bowl. Add egg, oil, molasses, vanilla and orange zest and stir until combined. Add flour mixture to the date mixture and stir until thoroughly combined.
  5. Stir in chocolate chips, ½ cup chopped pecans, crystallized ginger and the cherry mixture. Stir until the goodies are thoroughly incorporated into the batter.
  6. Drop batter by rounded tablespoons into the muffin cups. Sprinkle each with turbinado sugar and place a pecan half on top. Bake, rotating pans half way, until the cakes are puffed and set-up 14 to17 minutes. Let cool 3 to 5 minutes in pans before removing to a cooling rack. Repeat with the remaining batter.


9 mg Cholesterol, 7 g Added Sugar

*ingredient note: white whole wheat and whole wheat flour can be used interchangeably. White whole wheat is milled from hard white spring wheat, and has a more mild flavor. So if your family is whole-wheat shy it is a great place to start. Find it in the baking isle of a good supermarket, or in a health food store. Or order it online from King Arthur Flour


  • Serving Size: 2 cakes
  • Calories: 180
  • Sugar: 14 g
  • Sodium: 97 mg
  • Fat: 7.5
  • Saturated Fat: 1 g
  • Carbohydrates: 27
  • Fiber: 2 g
  • Protein: 2 g
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