Miniature Christmas Fruitcakes

• 1/2 c. light molasses
• 1/4 c. water
• 1 tsp. vanilla extract
• 1 (15 oz.) box raisins
• 1 lb. candied fruit, chopped
• 1/2 c. butter or margarine
• 1/3 c. sugar
• 3 eggs
• 1 c. plus 2 Tbsp. all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cloves
• 1/4 c. milk
• 1 c. chopped nuts

1. In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil.
2. Reduce heat and simmer for 5 minutes.
3. Remove from heat and stir in fruit; cool.
4. Meanwhile, in a mixing bowl, cream butter and sugar.
5. Add the eggs, one at a time, beating well after each addition.
6. Mix together dry ingredients; add to creamed mixture alternately with milk.
7. Stir in fruit mixture; mix well.
8. Fold in nuts.
9. Spoon into paper-lined miniature muffin tins, filling almost to the top.
10. Bake at 325u0b0 for 22 to 24 minutes until cakes test done.
11. Cool on wire racks. Store in airtight containers.
12. Yields about 6 dozen.

light molasses, water, vanilla extract, raisins, candied fruit, butter, sugar, eggs, flour, baking soda, ground cinnamon, ground nutmeg, ground allspice, ground cloves, milk, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433765 (may not work)