BABY FRUITCAKES WITH RUM GLAZE

FOR THE CAKES:
3 large eggs
1 cup finely chopped mixed candied fruit
1/2 cup golden raisins
1/2 cup sweetened, flaked coconut
1/4 cup pitted, chopped dates
1 tablespoon lemon juice
Zest of 1/2 lemon
1 cup sifted cake flour, divided use
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup pineapple juice
1 cup pecan halves
FOR THE RUM GLAZE:
1/4 cup sugar
1/4 cup pineapple juice
1 tablespoon rum
1 teaspoon fresh lemon juice
Grated zest of 1/2 lemon

TO MAKE THE CAKES:
Arrange a pan of water on the bottom rack of the oven. Place top rack in the middle of the oven and preheat to 400 degrees F. Line 24 standard-size muffin cups with paper liners and spray them with a nonstick spray with flour.

Place eggs in a bowl of hot tap water to warm them to room temperature.

In a medium bowl, stir together the candied fruits, raisins, coconut and dates. Sprinkle with the 1 tablespoon lemon juice and zest of 1/2 lemon and stir again. Toss with 1/4 cup of the flour. Sift the remaining flour, baking powder and salt onto a piece of waxed paper.

Cream the butter and sugar until light. Add the eggs, one at a time, beating after each addition. Add vanilla and 1/3 cup pineapple juice. Add flour mixture, fruit and nuts and stir well. Fill the paper-lined muffin cups almost to the top.

Bake until a wooden pick comes out clean and the cakes are done, 15-20 minutes. Remove to a rack and prick 3 or 4 holes in each cake with a wooden skewer.

WHILE THE CAKES ARE BAKING, MAKE THE GLAZE:
Bring 1/4 cup sugar, 1/4 cup pineapple juice, rum, 1 teaspoon lemon juice and zest of 1/2 lemon to a boil in a small saucepan.

Spoon the glaze over the warm cakes, slowly letting it soak in. Decorate with additional candied fruits and nuts.

BAKING NOTES:
Keep in mind you will be using a total of 3 1/4 cups of fruit and nuts. If there is a particular fruit you do not like, substitute another. It is important to use the right ratio of fruit to batter.

Makes 24 standard-size cupcakes
Source: Cakes from Scratch in Half the Time by Linda West Eckhardt and James Baigrie