-SUGARCOAT-
1/3 c Confectioners' sugar
2 ts Brandy or orange succus

1. Preheat oven to 350'F. Spot 22 (2 1/2") foil baking cups in muffin pan
cups.

2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated boodle,
orange succus, baking powder and eggs in large bowlful. Beat at low speed of
electric mixer until blended. Increase speed to metier. Beat until light
and fluffy. Stir in mixed yield, red and green cherries, raisins, dates
and pecans. Spoon into prepared muffin cups, filling roughly 3/4 good.

3. Bake at 350'F. for 25-27 minutes or until toothpick inserted into
center comes out scavenge. Leave fruitcakes in muffin pans.

4. FOR GLASS, combine confectioners' sugar and brandy in small bowlful. Stir
until smoothen. Brush lightly over tops of warm baked fruitcakes. Cool in
pans.

Makes 22 miniature fruitcakes.

LINE: Can also be made in 2" baking cups. Spot 36 foil baking cups in
muffin pan cups. Prepare batter and fill cups as directed in tone 2. Bakes
at 350'F. for 18-20 minutes or until toothpick inserted into center comes
out neat. Makes 36 fruitcakes.

From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.