I had batter left over from making my traditional fruitcake and made these little gems. These are so pretty and easy to eat. (My fruitcake, as you can tell from the ingredients, isn’t as heavy, or overwhelmed with spices and alcohol like some fruitcakes). These are perfect for those folks who want just a teeny bite of fruitcake. Now instead of the jelly for brushing on top, try brandy.
1-1/4 cups raisins, regular, golden or combo of both
3/4 cup packed dark or light brown sugar
1/3 cup butter
1 large egg
1 cup all purpose flour
1/2 teaspoon ea: baking soda and salt
1 teaspoon pumpkin pie spice OR 3/4 teaspoon cinnamon, 1/4 teaspoon ea: allspice and nutmeg
1 cup chopped nuts
Candied cherries for garnish
Melted apple jelly or brandy for glaze
Cream sugar, butter and egg until fluffy. Sift together flour, soda, salt and spices; stir in. Stir in walnuts and fruits. Blend well. Spoon into mini muffin tins lined with baking cups. Fill 3/4 full. Top each with cherry.
Bake at 300 degrees for 25-30 minutes. Remove from tins and brush with melted jelly or brandy. Makes 3-5 dozen.