Miniature Fruit Cakes

Miniature Fruit Cakes

Tips for making fruit cake

1/3 cup butter

1/3 cup sugar

1 cup raisins

1 tablespoon brandy or fruit juice

1 cup flour

2 eggs

8 ounces mixed candied fruits

Line muffin tins with paper liners. Cream the butter and the sugar and beat in the eggs, one at a time. Combine the brandy or juice with the raisins and the fruit. Blend the flour into the butter mixture; add the raisin fruit mixture. Blend well. Spoon into the paper cup liners in the muffin tin, filling almost to the top. Bake at 250 degrees for 80 to 90 minutes. Lift from the pans and put on a wire rack to cool. These can be iced, glazed or soaked with brandy and stored in a tight container to age.

Source: The Centennial Cook Book, Horting Printing, 1974

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