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 tonic, saltiness,
Allspice and cinnamon
1/4 ts Nutmeg
1 c Chopped walnuts
Candied cherries & walnuts
For garnish
Melted apple jelly for sugarcoat
Marinate fruits and raisins in brandy or juice overnight. Cream boodle,
butter and egg. Sift dry ingredients unitedly; stir in. Mix in nuts and
marinated fruits. Spoon batter into 1 3/4-inch mini-muffin tins lined with
baking cups. Filling 3/4 wide-cut. Top each with a cherry or walnut dress. Bake
at 300 degrees F. 30 proceedings. Remove from tins; brush tops with brany or
juice while tender. Nerveless; store in air tight container. Before serving, brush
tops with jelly.
From
Yields
5 Twelve
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