1 1/2 c Diced candied fruit 1 c All-purpose flour
1/2 c Each Raisins, golden raisins 1/2 ts Each baking soda, salt,
Currants Allspice and cinnamon
1/2 c Brandy – any flavor OR 1/4 ts Nutmeg
1/2 c Apple juice 1 c Chopped walnuts
3/4 c Packed dark brown sugar Candied cherries & walnuts
1/3 c Butter or margarine For garnish
1 Egg Melted apple jelly for glaze
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 1 3/4-inch mini-muffin tins
lined with baking cups. Fill 3/4 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
Yields
5 dozen