Miniature Fruitcakes

• 3/4 c. sugar
• 1/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1-1/2 c. chopped walnuts
• 1 c. chopped dates
• 3/4 c. chopped mixed candied fruit (4 oz.)
• 2 eggs, separated
• 1/2 tsp. vanilla extract
• halved candied cherries

1. In a bowl, combine sugar, all-purpose flour, baking powder, salt, walnuts, dates and candied fruit.
2. Combine egg yolks and vanilla;
3. stir into dry ingredients.
4. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
5. Fill greased and floured muffin cups two-thirds full.
6. Cover the muffin tins tightly with heavy-duty aluminum foil.
7. Bake at 275u0b0 for 1 hour. Uncover; top each fruitcake with cherries.
8. Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
9. Run a knife around the edges of each cup; remove to a wire rake to cool completely.
10. Yields:
11. 1 dozen.

sugar, allpurpose, baking powder, salt, walnuts, dates, mixed candied fruit, eggs, vanilla extract, cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=90028 (may not work)