| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
|
Christmas, Cakes |
5 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
Diced candied fruit |
| 1/2 |
c |
@ Sun-maid Raisins, Golden |
|
|
Raisins, Zante Currants |
| 1/2 |
c |
Brandy or apple juice |
| 3/4 |
c |
Packed brown sugar |
| 1/3 |
c |
Butter or margarine |
| 1 |
|
Egg |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
@ baking soda & salt |
| 1/2 |
ts |
@ allspice and cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1 |
c |
Chopped walnuts |
|
|
Candied cherries and walnuts |
|
|
For garnish |
|
|
Melted Apple jelly for glaze |
INSTRUCTIONS
: Marinade fruits and raisins in brandy or apple juice overnight. Cream
sugar, butter and egg. Sift together dry ingredients, stir into creamed
mixture. Add walnuts and marinaded fruits. Mix well. Spoon into 1 3/4 inch
mini-muffin tins lined with baking cups. Fill 3/4 full. Top each with a
cherry or walnut half. Bake at 300 degrees F. 30 minutes. Remove from tins.
Brush tops with more brandy or juice while warm. :
Cool. Store in airtight container. Before serving, brush tops with melted
jelly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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