My Vicorian Jewelscakes, christmas 1 1/2 cup diced candied fruit 1/2 cup each raisins, golden raisins 1 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 teaspoon each baking soda, salt, 1 allspice and cinnamon 1/4 teaspoon nutmeg 1 cup chopped walnuts 1 candied cherries & walnuts 1 for garnish 1 melted apple jelly for glaze 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. |
