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These dainty fruit fairy cakes could not be easier to make and are a lovely sweet treat whenever you need one. Simple to make in bigger or smaller quantities, they can be made with mixed dried fruit like we make them or simply sultana fairy cakes or raisin fairy cakes.

How do you make these mixed fruit fairy cakes?

Our best fairy cakes are made by simply weighing the eggs you use and adding the same quantity of unsalted butter or margarine, self raising flour, caster sugar and dried fruit along with a little vanilla extract or vanilla essence.

A lot of people mix the butter and sugar together first before adding the rest of the ingredients but for these old fashioned fruit fairy cakes we put all the ingredients in – aside from the fruit – and mix well before adding the fruit last. I love recipes that are as simple as possible – and mixing everything at once makes it all that much easier.

These fairy fruit cakes – or queen cakes – are fantastic as a snack for the children after school, as a sweet treat in lunchboxes or just to enjoy with a cup of tea when the mood hits. They freeze well and store well in an airtight container for a few days.

If you’re looking for other recipes to try, here’s our never fail cookies recipe, Toblerone shortbread cookies recipe, lemon fork biscuits recipe and Mars Bar tray bake. You can see all our recipes to date here.

What equipment do you need to make these mini fruit sponge cakes?

You will no doubt have most of the equipment you need for this mini cakes recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:

These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.

Here’s our Fruit Fairy Cakes Recipe:

As a guide, 4 eggs usually makes around 24 dainty fairy cakes or 12 full size cakes.

Baking ingredients

eggs
unsalted butter at room temperature
caster sugar
self raising flour
1tsp vanilla extract
dried mixed fruit

Recipe

Preheat oven to 180C/350F/Gas 4
Line a muffin tin with paper cake cases
Break the eggs into a mixing bowl and weigh them
Add the same weight of butter, caster sugar and self raising flour and mix well
Add the same weight of dried fruit to the cake mix
Add one teaspoon of vanilla extract – I use 1tsp of vanilla for every 3 eggs
Beat well and spoon the cake batter into the paper cases
Bake for 15-18 minutes or until lightly golden browned and leave to cool on a wire rack

If you’d like to pin or print the Fruit Fairy Cakes Recipe for later you can do so at the bottom of the page. Enjoy!

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