Fruitcake Bites with Marzipan Fruitcake Bites with Marzipan

Author: Canadian Living

These adorable individual fruitcakes make perfect gifts. Dust the cookie cutter with icing sugar to prevent the marzipan from sticking.

  • Portion size 36 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009




In large bowl, combine golden and sultana raisins, citrus peel, currants and 1/4 cup (50 mL) of the brandy; toss well. Cover and let stand for 4 hours, stirring occasionally. Add walnuts and pecans.

In bowl, whisk together flour, baking powder, cinnamon, allspice, salt, nutmeg and cloves; remove 1/2 cup (125 mL) and toss with fruit mixture.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. Stir in remaining flour mixture just until incorporated. Stir in fruit mixture until combined. Scrape into parchment paper–lined 9-inch (2.5 L) square metal cake pan, smoothing top.

Bake in 250°F (120°C) oven until cake tester inserted in centre comes out clean, about 2 hours. Let cool in pan on rack.

Remove cake from pan; peel off paper. Soak double-thickness cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil; refrigerate for 1 week. (Make-ahead: Refrigerate for up to 1 month.)

Topping: Unwrap cake; brush with brandy. On icing sugar–dusted surface, roll out half of the marzipan into 8-inch (20 cm) square; drape over fruitcake. Cut into 36 squares.

Roll out remaining marzipan; using small snowflake cookie cutter, cut out 36 snowflakes. Lightly brush tops of squares with water; place snowflake on each. Press silver dragée into centre of each.

Nutritional facts Per piece: about

  • Sodium 27 mg
  • Protein 2 g
  • Calories 126.0
  • Total fat 7 g
  • Potassium 94 mg
  • Cholesterol 17 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 3.0
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Baking & Desserts

Fruitcake Bites with Marzipan