Be the first to Use brandy or orange juice for this mini fruitcake recipe.
Ingredients:
- 1 cup chopped candied cherries, red and green
- 1 cups candied pineapple, chopped
- 1/4 cup finely chopped citron
- 3 cups chopped pecans
- 1 cup chopped walnuts
- 1/2 cup butter
- 3 tablespoons light brown sugar
- 3 tablespoons honey
- 3 large eggs
- 1/2 cup flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- /4 cup brandy, or use orange juice
Preparation:
Combine candied fruits and the chopped nuts; mix well. Cream butter and sugar in a mixing bowl; add honey. Beat well; add eggs. Beat until well blended. Sift together the dry ingredients; add to first mixture and stir to blend. Blend in brandy or juice. Stir in fruits and nuts. Blend well. Fill well buttered and floured or paper-lined muffin pans. Fill to top. Cover muffins with buttered brown paper and bake at 300° for 40 to 45 minutes or until cakes test done. Muffin size determines baking time. Cool in pans for 10 minutes. Heat white corn syrup and glaze muffins; turn out of pans. Makes about 40 mini-muffins, fewer small to medium muffins.
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