| 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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