Victorian jewels
5 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Diced candied fruit |
| ½ | cup | @ Sun-maid Raisins, Golden |
| Raisins, Zante Currants | ||
| ½ | cup | Brandy or apple juice |
| ¾ | cup | Packed brown sugar |
| ⅓ | cup | Butter or margarine |
| 1 | Egg | |
| 1 | cup | All-purpose flour |
| ½ | teaspoon | @ baking soda & salt |
| ½ | teaspoon | @ allspice and cinnamon |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Chopped walnuts |
| Candied cherries and walnuts | ||
| For garnish | ||
| Melted Apple jelly for glaze | ||
Directions
Marinade fruits and raisins in brandy or apple juice overnight.
Cream sugar, butter and egg. Sift together dry ingredients, stir into creamed mixture. Add walnuts and marinaded fruits. Mix well. Spoon into 1¾ inch mini-muffin tins lined with baking cups. Fill ¾ full. Top each with a cherry or walnut half. Bake at 300 degrees F.
30 minutes. Remove from tins. Brush tops with more brandy or juice while warm.
Cool. Store in airtight container. Before serving, brush tops with melted jelly.
NOTE: Family favorite for years! Submitted By KATHRYN CONE On 12-01-95