Mini Panettone Fruit Cakes

by Layla suzette
Mini Panettone Fruit Cakes

This last minute Christmas recipe is a match between Fruit Cake and Panettone. Since Italian Panettone is very long and not easy to make (I’ve started to make my Panettone 1 month ago!), I’ve got Panettone flavor thanks to Butter, Eggs, Orange, Raisins and Honey, and mix them in an easy Fruit Cake batter than you can make in few minutes. These Mini Fruit Cakes are rich and full of flavors!

In this recipe you’ll find ingredients that are no traditional in Panettone (like Candied Cherries) and lacks for a traditional Fruit Cake (alcohol, molasses..), just because I’ve matched the best of the two recipes 😉

Mini Panettone Fruit Cakes

Mini Panettone Fruit Cakes

Rating: 5.0/5
( 1 voted )


  • 170 ml (2/3 cup) Fresh Orange Juice (from about 2 Oranges)
  • 55 g (1/3 cup) Raisins
  • 300 g (2 ½ cups) All Purpose Flour
  • 30 g (3 ½ tablespoons) Cornstarch
  • 8 g (1 ½ teaspoon) Baking Powder
  • 150 g (2/3 cup) Unsalted Butter, softened at room temperature
  • 120 g (1/2 cup) Caster Sugar
  • 3 Eggs, room temperature
  • 1 teaspoon Vanilla Paste (or exctract)
  • The Zest of 2 Oranges
  • 30 g (2 tablespoons) Honey
  • 100 g (1/2 cup) Candied Orange, chopped
  • 40 g (about 15) Candied Red Cherries, evey cherry chopped into 8 pieces
  • 1 tablespoon (8 g) Cornstarch


  1. Soak Raisins into Orange Juice for about 15-20 minutes or until prepare the cake batter.
  2. Sift together Flour, Cornstarch and Baking Powder.
  3. In a large bowl mix with a spatula Butter, Sugar and Vanilla until creamy.
  4. In a small bowl mix the eggs.
  5. Combine in 3-4 times the Eggs into Butter mix (don’t be afraid if the batter will lupms, it will turn out perfect when you will add flour mix).
  6. Add Honey and Orange Zest.
  7. Drain the Raisins from Orange Juice.
  8. Combine alternaltely Flour mix and Orange Juice just until combined (don’t over mix).
  9. In a medium size bowl place the fruits: chopped Candied Orange, chopped Candied Cherries, Raisins.
  10. Add 1 tbsp of Cornstarch to the fruits and mix until combined.
  11. Well combine the fruit mix to the cake batter.
  12. Split the batter into 8 muffin molds lined with paper.
  13. Bake in preheated oven at 170°C – 340° F for about 25 minutes (or until a toothpick comes out clean).
  14. Cool down and serve it.
    You can store them at room temperature for about 3 days.
    They will taste even better the day after baking.
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