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

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