MINIATURE FRUIT CAKES

1 lb. candied cherries, halves
3 slices candied pineapple, chopped
1 lb. chopped dates
2 C. pecan halves
1 C. flour
1 C. sugar
1/2 tsp. salt
4 eggs, well beaten
1 C. butter, melted
Bourbon

Place fruit and pecans in bowl. Add flour and mix with hands. Add sugar and salt and mix. Add eggs and butter to fruit mixture. Spoon into greased and floured pan. If using a tube pan, bake at 250ºF for 3 1/2 hours. If using muffin tins (miniature or regular size), bake at 300ºF for 40 to 50 minutes.

Place cakes in tin and cover with a dish towel saturated with bourbon. This preserves flavor and keeps the cakes moist for up to at least 2 weeks. Makes 1 cake serving 24 or 6 dozen miniature cakes.