My vicorian jewels (mini fruitcakes)
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Diced candied fruit |
| ½ | cup | Each Raisins, golden raisins |
| Currants | ||
| ½ | cup | Brandy - any flavor OR |
| ½ | cup | Apple juice |
| ¾ | cup | Packed dark brown sugar |
| ⅓ | cup | Butter or margarine |
| 1 | Egg | |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | Each baking soda, salt, |
| Allspice and cinnamon | ||
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Chopped walnuts |
| Candied cherries & walnuts | ||
| For garnish | ||
| Melted apple jelly for glaze | ||
Directions
Marinate fruits and raisins in brandy or juice overnight. Cream sugar, butter and eggs. Sift dry ingredients together; stir in. Mix in nuts and marinated fruits. Spoon batter into 1¾-inch mini-muffin tins lined with baking cups. Fill ¾ full. Top each with a cherry or walnut garnish. Bake at 300 degrees F. 30 minutes. Remove from tins; brush tops with brany or juice while warm. Cool; store in air tight container. Before serving, brush tops with jelly. SOURCE: Kathryn Cone Submitted By KATHRYN CONE On 11-01-95