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4-Ingredient boozy mini-Bundt fruitcakes are the easiest holiday dessert

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Holiday dessert just got easier with these adorable (and boozy!) mini-Bundt fruitcakes

I'm not sure when fruitcake got a bad rap, but I'm pretty sure it needs to stop. Booze, fruit and cake? Why all the hate? These little tiny Bundts are packed full of sweetness, and they don't take forever to make. I took a few shortcuts, but those shortcuts just equal less waiting time. I'm all about less waiting.

If you're not familiar with Old English fruit and peel mix, it's probably because you have simply overlooked it a time or two. It can be found near the Christmas candy or the dried fruit and nuts. If you want to add a bit of spice to your fruitcakes, then you can even throw in a little candied ginger.

Make sure to not skip the rum syrup step. It's what makes these little Bundts even more delectable.

Holiday dessert just got easier with these adorable (and boozy!) mini-Bundt fruitcakes

Boozy mini-Bundt fruitcakes recipe

These delicious little boozy mini-Bundt fruitcakes are soaked with dark spiced rum, packed full of candied fruit and dipped in a boozy icing. This is the perfect way to celebrate the holidays.

Yields 60

Prep time: 10 minutes | Bake time: 1 hour | Inactive time: 3 hours | Total time: 4 hours 10 minutes


For the cake

  • 1 box spice cake mix
  • 1 (16 ounce) container Old English fruit and peel mix
  • 1 cup dark spiced rum
  • 1 cup dark brown sugar

For the icing

  • 1-1/2 cups powdered sugar
  • 3 tablespoons dark spiced rum
  • 1 teaspoon vanilla bean paste


For the cake

  1. Preheat the oven to 375 degrees F, and spray a mini-Bundt pan with nonstick cooking spray.
  2. Make the cake mix according to the box directions.
  3. Stir in the fruit and peel mix, and completely combine.
  4. Fill the mini-Bundt pan cavities 2/3 full, and bake for about 10 minutes until fully cooked.
  5. Remove the cakes from the oven, let them sit for 5 minutes, pop them out of the pan, and repeat until all the batter is used.
  6. To a small sauce pot, add the spiced rum and brown sugar. Cook down about halfway until thickened.
  7. Using a basting brush, brush the tops of the Bundts with the rum-sugar mixture. Let the Bundts sit for 2 to 3 hours to soak up the syrup.

For the icing

  1. In a small bowl, whisk together the powdered sugar, rum and vanilla bean paste.
  2. Drizzle the icing on top of the mini Bundts.
  3. If the icing is too thick, then simply thin with more rum, or if the icing is too thin, then thicken it with more powdered sugar.

See all holiday articles >>

More holiday treats

Candy cane Oreo truffles
Eggnog quick bread
Spicy gingerbread loaf cake

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