Servings: 80 Yield: 80 cakes Bake 350°F 12 mins


  • 1 cup golden raisins
  • 1/3 cup brandy
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup diced apricots, 1/4-inch bits (8 ounces)*
  • 1 cup diced dried black mission figs, 1/4-inch bits (6.5 ounces)
  • 1 cup miniature chocolate bits
  • 1 1/2 cups chopped, toasted, skinned hazelnuts (about 7 ounces)**
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup firmly packed light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons freshly grated orange zest

Make It

1. Preheat oven to 350 degrees F. Line miniature muffin tins with festive foil liners.***

2. Combine raisins and brandy in small saucepan. Simmer over low heat for 2 minutes. Remove from heat; let stand 15 minutes.

3. Combine flour, baking powder, cinnamon and salt in small bowl. Toss together apricots, figs, chocolate bits, hazelnuts and 2 tablespoons of flour mixture in medium-size bowl.

4. Beat together butter and brown sugar in large bowl until light and fluffy. Beat in eggs, one at a time, and vanilla and orange zest. On low speed, beat in flour mixture. Stir in raisins and brandy, and fruit-nut mixture. Fill each lined muffin tin with heaping teaspoon.

5. Bake in preheated 350 degrees F oven for 12 to 15 minutes or until golden brown. Remove cakes from tins; cool on wire racks.


6. *Apricots and figs may be diced more easily using scissors. **To skin hazelnuts, place 2 cups of hazelnuts on preheated 350 oven; bake for 10 minutes. Let nuts cool. Rub nuts together with clean kitchen towel to remove skins. ***If you do not have miniature muffin tins, place the liners directly on cookie sheets and fill them. They will spread somewhat, but only a tiny bit.