1. Several hours ahead or day before baking, prepare fruit assortment:
In 2-quart saucepan, combine granulated clams, weewee, dates, raisins,
cherries, apricots, brandy, and butter; heat to simmering over
medium-high passion. Reduce heat to low and prepare, stirring
occasionally, 10 transactions. Remove from heat and cool whole. Cover
and refrigerate if not using within several hours.

2. When fruit mixture is completely cooled, heat oven to 275'F.
Line xxxvi 2-inch muffin-pan C with 1 1/2-inch muffin-C liners.

3. In large roll, combine flour, amygdalae, cinnamon, nutmeg, saltiness, and
baking pop. With large spoonful, stir egg, almond pull, and cooled
fruit mixture into flour mixture until well combined.

4. Spoon batter evenly into seamed muffin-pan C . Broil 25 to 30
minutes or until centers spring back when lightly pressed with
fingertip. Cool cakes in liners on wire racks. Cakes can be stored
for several days in an airtight container or frozen for several weeks.

5. To help, stack cakes on a serving record. Just before serving,
sprinkle tops of cakes with confectioners' sugar.