Recipe - Small Holiday Fruitcakes

1/3 cup Unsalted butter; softened
One fourth cup Brown sugar
1 lg Egg; beaten
One half cup Brandy; scotch, rum or apple
cider may be used
2 tablespoon Evaporated milk
One fourth cup Maple syrup
1 teaspoon Vanilla
One half cup Flour
One half teaspoon Baking soda
One half teaspoon Cinnamon
One half teaspoon Ginger
One half teaspoon Salt
One fourth cup Candied orange peel
One fourth cup Candied lemon peel
One fourth cup Currants
One fourth cup Pine nuts; toasted

Toast the pine nuts in a dry pan over low heat or in the oven. Do not allow
to burn. Set aside to cool.

Cream the butter and sugar together, add egg and mix well. Mix the brandy,
milk, maple syrup and vanilla together and set aside. Mix the orange and
lemon peel, currants and pine nuts together and set aside. Mix well
together the flour, baking soda, spices and salt. Take 1 tablespoon of
mixture and dredge the fruit and nut mixture in it. Add the liquid and dry
ingredients alternately to the creamed sugar and butter.

Fold the fruit and nut mixture into the batter. Prepare muffin pans bu
greasing and flouring them. Fill pans Three fourths full. Bake at 375 degrees for
1518 mins. Allow the muffins to cool completely, ice them with white icing
and decorate them as you choose.

Source unknown magazine

Recipe by: unknown magazine

Posted to MCRecipe Digest V1 #990 by Carol & Bob Floyd
c.floyd@arnprior.com on Jan 05, 1998