| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Grains | Christmas, Cakes | 5 | Dozen | |
INGREDIENTS
| 1 1/2 | c | Diced candied fruit |
| 1/2 | c | Each Raisins, golden raisins |
| Currants | ||
| 1/2 | c | Brandy – any flavor OR |
| 1/2 | c | Apple juice |
| 3/4 | c | Packed dark brown sugar |
| 1/3 | c | Butter or margarine |
| 1 | Egg | |
| 1 | c | All-purpose flour |
| 1/2 | ts | Each baking soda, salt, |
| Allspice and cinnamon | ||
| 1/4 | ts | Nutmeg |
| 1 | c | Chopped walnuts |
| Candied cherries & walnuts | ||
| For garnish | ||
| Melted apple jelly for glaze |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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