An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Mom’s Tiny Tim Fruitcakes

By on Dec 31, 2012, 5:11 pm in Food and Drink, Holiday Entertaining, Recipes-Sweet | 2 comments

Tiny Tim Fruitcakes

  • 1/2 cup butter
  • 3/4 cup light brown sugar
  • 2 eggs, beaten
  • 2 tablespoons bourbon, plus more for brushing fruitcakes
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 2 1/2 cup  all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup mixed light and dark raisins, soaked in bourbon overnight
  • 1 1/4 cup mixed candied fruit, diced
  • 1/2 cup candied pineapples and cherries, diced fine
  • 1 cup chopped pecans, plus additional toasted pecans for topping fruitcakes
  • @ 1 cup Ateco 482 16-Ounce Fondant Mix
  1. Stir together with a whisk the flour, baking powder, cinnamon and salt.
  2. Cream together butter and sugar until fluffy.
  3. Add eggs, bourbon and vanilla.
  4. Alternately add flour and milk in three additions.
  5. Stir in raisins, candied fruit and nuts.
  6. Scoop into mini muffin cups. Bake for @ 25-30 minutes at 325 degrees.
  7. Brush the warm fruitcakes with about 1 cup of bourbon, and allow the cakes to cool completely. You can do this again on the day if you like- extra bourbon always helps!
  8. Heat the pouring fondant over a low temperature, adding a bit of simple syrup if neccessary to thin. Pour one about one teaspoon of fondant over each fruitcake to ice, then top with a toasted pecan quarter.


Happy New Year!




  1. Plenty of “sweet” from your mom. XOGREG

    Avatar sippitysup

    January 5, 2013

  2. My mom made the ones with date bar mix. If you have the recipe would you share. I cant find mine. Thank you.

    Avatar Noel Louis

    November 17, 2013

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