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A close-up of a slice of fruitcake bites with nuts and dried fruits, partially eaten, placed on a white plate with a fork. In the background, there are more pieces of fruitcake and a bottle of Grand Marnier in soft focus. A holiday bell decoration is also visible.

Mini Fruitcake Bites

These little treats are like a celebration of everything we love about fruitcake—rich, moist cake packed with dried fruits, nuts, and spices. Each bite has just a hint of Grand Marnier, adding a cozy warmth that makes them extra special. Perfectly portioned for snacking, our mini fruitcakes are a fun mix of tradition and something a little new, making them great for gifting or just enjoying yourself!

Course Dessert
Cuisine American, French
Keyword Biscoff cake, bites, fruit, fruitcake
Prep Time 30 minutes
Cook Time 1 hour
Servings 40 pieces
Author Nathalie Brown

Ingredients

  • 10 Tbsp unsalted butter softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 4 eggs
  • 2 egg yolks
  • ⅓ cup Grand Marnier or orange juice
  • ¼ cup milk
  • 1 tsp vanilla extract
  • Zest from one orange
  • 1 ½ cup flour
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 5 cups mixed dried fruits & nuts of choice diced in big chunks dates, raisins, cherries, pecans, apricots, figs, walnuts, etc

Instructions

  1. Preheat the oven to 350 degrees.
  2. Line a 13x9 baking dish with parchment or foil, spray with some non-stick spray and set aside.
  3. In the bowl of a stand mixer, combine the sugar, brown sugar and butter. Cream until smooth.
  4. Add in the eggs and egg yolks - mix well.
  5. Add in the Grand Marnier (or orange juice), milk, vanilla and orange zest. Mix well.
  6. Meanwhile, in a separate bowl, combine the flour, cinnamon, ginger, baking powder, salt, nutmeg and cloves. Whisk to combine.
  7. Add the dry ingredients into the stand mixer bowl with the wet ingredients. Mix thoroughly - stopping the machine to scrape down the sides and mix again.
  8. Add in the 5 cups worth of mixed fruits and nuts. Fold to combine.
  9. Pour the mixture into your prepared pan and spread evenly.
  10. Bake fruit cake in the preheated oven for 50-60 minutes or until the edges are browned and the center is set. Allow to cool on a wire rack.
  11. For best results wait until the cake is at room temperature and use a serrated knife to cut into 1-inch bite sized pieces.

Recipe Notes

Storage: Fruitcake bites should be stored in an airtight container for up to 5 days or frozen for 6 months.