Miniature fruitcake jewels

22 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
⅓ cup BUTTER FLAVOR CRISCO
⅓ cup Granulated sugar
¼ cup Orange juice
½ teaspoon Baking powder
2 Eggs
1 cup Diced mixed candied fruit
⅓ cup Confectioners' sugar
½ cup Quartered red candied cherries
½ cup Quartered green candied cherries
1 cup Golden raisins
½ cup Diced dates
½ cup Coarsely chopped pecans
2 teaspoons Brandy or orange juice

Directions

FRUITCAKES

GLAZE

1. Preheat oven to 350'F. Place 22 (2½") foil baking cups in muffin pan cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar, orange juice, baking powder and eggs in large bowl. Beat at low speed of electric mixer until blended. Increase speed to medium.

Beat until light and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates and pecans. Spoon into prepared muffin cups, filling about ¾ full.

3. Bake at 350'F. for 25-27 minutes or until toothpick inserted into center comes out clean. Leave fruitcakes in muffin pans.

4. FOR GLAZE, combine confectioners' sugar and brandy in small bowl.

Stir until smooth. Brush lightly over tops of warm baked fruitcakes.

Cool in pans.

Makes 22 miniature fruitcakes.

NOTE: Can also be made in 2" baking cups. Place 36 foil baking cups in muffin pan cups. Prepare batter and fill cups as directed in step 2.

Bakes at 350'F. for 18-20 minutes or until toothpick inserted into center comes out clean. Makes 36 fruitcakes.

Submitted By MICHAEL ORCHEKOWSKI On 11-21-94

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