Yield: 72 servings
Measure | Ingredient |
---|---|
½ cup | Light molasses |
¼ cup | Water |
1 teaspoon | Vanilla extract |
1 \N | Box raisins -- 15 oz. |
1 pounds | Candied fruit -- chopped |
½ cup | Butter or margarine |
⅔ cup | Sugar |
3 eaches | Eggs |
1 cup | All-purpose flour -- plus 2 |
\N \N | Tablespoons |
¼ teaspoon | Baking soda |
1 teaspoon | Ground cinnamon |
1 teaspoon | Ground nutmeg |
¼ teaspoon | Ground allspice |
¼ teaspoon | Ground cloves |
¼ cup | Milk |
1 cup | Chopped nuts |
In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 min. Remove from heat and stir in fruit; cool. Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts.
Spoon into paper-lined miniature muffin tins, filling almost to the top. Bake at 325 deg. for 22-24 min. or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 doz.
Recipe By : Country Woman