Mini Honey Fruitcakes Food

MINI FRUITCAKES

Steps:

• Preheat over to 350°. In a small saucepan, heat sherry, sugar and margarine until sugar is dissolved. Cool. In a small bowl, whisk together flour, baking powder, baking soda and cinnamon. In another bowl, beat egg and vanilla; stir into cooled sherry mixture until thoroughly combined. Add sherry mixture to flour mixture; stir just until moistened., In a large bowl, toss fruits and nuts to combine. Stir in batter. Fill 30 greased mini muffin cups with 1 tablespoon of mixture. Bake until a toothpick inserted in centers comes out clean, 15-20 minutes. Cool in pan 3-4 minutes before removing to a wire rack to cool completely.

FRUITCAKE

Steps:

• Combine fruit, raisins and pecans in a bowl.
• Stir in 1 cup flour.
• Cream butter, sugar, spices and eggs until light.
• Combine remaining flour, salt and baking powder.
• Combine honey, vanilla, almond extract and brandy; blend well.
• Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
• Stir in fruit-nut mixture.
• Spoon into pans-batter should be too stiff to pour.
• Bake at 250º for two hours, until toothpick inserted in center comes out clean.
• While still hot, spoon 2 tablespoons of brandy over each cake.
• When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.