Mini Fruitcake

These are in my published cookbook as 'Victorian Jewels'. They take fruitcake to a tasty new high and are very easy to make. Prep. time does not include the overnight marinating.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups  mixed glace fruit
• 1⁄2 cup raisins
• 1⁄2 cup currants
• 1⁄2 cup golden raisin
• 1⁄2 cup brandy
• 1⁄3 cup butter
• 3⁄4 cup brown sugar
• 1  egg
• 1  cup flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon allspice
• 1⁄4 teaspoon nutmeg
• 1  cup  chopped walnuts (optional)

Directions

1. Mix fruit, raisins, currants and brandy.
2. Let sit overnight.
3. In the morning, cream together the brown sugar, butter and egg.
4. Mix flour, salt, baking soda and spices.
5. Add to egg mixture.
6. Mix well and stir in marinated fruit.
7. Add walnuts if desired. (I do half with, half without nuts.).
8. Fill paper lined muffin cups 1/2 full.
9. Bake at 300F for 30 minutes.
10. While still warm pour 1/4 teaspoons brandy over each.
11. I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.