Mini Fruitcakes
Yield: 5 Dozen

1 1/2 c diced candied fruit
1/2 c each raisins, golden raisins & currants
1/2 c brandy - any flavor or
1/2 c apple juice
3/4 c packed dark brown sugar
1/3 c butter or margarine
1 egg
1 c all-purpose flour
1/2 ts each baking soda, salt, allspice and cinnamon
1/4 ts nutmeg
1 c chopped walnuts candied cherries & walnuts
for garnish
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.