Recipe - Individual Fruitcakes

7 tablespoon Unsalted Butter
4 ounce Pitted Dried Cherries;
coarsely chopped
Three fourths cup Orange Liqueur
4 ounce Dried Apricots
2 ounce Dried Pineapple; broken up
One half cup Cake Flour
One fourth cup Firmly Packed Light Brown
Sugar
2 tablespoon Crystallized Ginger; finely
chopped
One fourth teaspoon Ground Nutmeg
1 pn Ground Cloves
2 Eggs
2/3 cup Pecans; coarsely chopped

Grease four microwavesafe 1 to 1 One half cup glass or ceramic molds or bowls
with 1 tablespoon butter. Line bottom of molds with waxed paper. Grease paper.
Combine cherries and liqueur in microwavesafe 4 cup glass measure.
Reserve. Combine apricots, pineapple, and 2 teaspoon flour in a food processor.
Pulse with on/off motion until coarsely chopped. Stir into cherry mixture.
Cover measure tightly with microwavesafe plastic. Microwave on HIGH (100%)
for 3 minutes. Carefully prick plastic to release steam. Carefully uncover.
Drain through strainer, reserving fruit and syrup separately.

Place remaining flour, butter, sugar, ginger, nutmeg and cloves in food
processor. Pulse with on/off motion to combine. Add eggs. Whirl just until
smooth. Scrape mixture into a large bowl. Stir in nuts and reserved fruit.
Divide batter evenly among prepared molds. Cover each tightly with
microwavesafe plastic wrap. Place bowls around inside edge of microwave
carousel. Microwave on HIGH (100%) for 4 minutes and 30 seconds. Carefully
prick plastic to release steam. Carefully uncover.

Turn cakes onto a large plate and let cool slightly. Carefully remove waxed
paper. Brush reserved syrup over cakes as they cool. When completely cool,
wrap cakes in plastic warp. Store in refrigerator and use within 2 weeks.

Per cake: 779 calories, 7 g protein, 35 g fat, 98 g carbohydrate, 61 mg
sodium, 161 mg cholesterol.

Exchanges: 2 starch/bread, 4 One half fruit, 7 fat.

Source: Unknown Typed by Katherine Smith KookNet: The Shadow Zone IV ~
Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini