My Vicorian Jewels (mini Fruitcakes) Recipe
Yield: 5 DozenRecipe by luhu.jp
Ingredients:
1 1/2 cup: Diced candied fruit,
1/2 cup: Each Raisins, golden raisins
Currants,
1/2 cup: Brandy, any flavor OR
1/2 cup: Apple juice,
3/4 cup: Packed dark brown sugar,
1/3 cup: Butter or margarine,
1: Egg,
1 cup: All-purpose flour,
1/2 tsp: Each baking soda, salt,
Allspice and cinnamon,
1/4 tsp: Nutmeg,
1 cup: Chopped walnuts,
Candied cherries & walnuts,
For garnish,
Melted apple jelly for glaze,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp