Miniature Chocolate Fruitcake

• 12 cup flour
• 2 tablespoons unsweetened cocoa powder
• 18 teaspoon baking powder
• 12 cup sugar
• 14 cup butter (room temperature)
• 1 large egg
• 12 teaspoon vanilla
• 3 tablespoons milk
• 13 cup candied red cherries, chopped
• 12 cup chopped nuts
• 14 cup golden raisin
• 14 cup chopped dried apricot
• glace cherries, halves for decoration (red or green)

1. Line mini-muffin tins with fluted foil or paper cups.
2. Mix flour, cocoa, and baking powder.
3. In large bowl, beat sugar, butter with electric mixer until well blended.
4. Beat in egg and vanilla.
5. Beat in flour mixture and then milk just until blended.
6. Stir in remaining ingredients.
7. Spoon mixture into prepared muffin cups.
8. Top each with a red or green glace cherry half.
9. Bake at 325F for 15 to 20 minutes until tops look dry.
10. Remove to wire racks to cool.
11. Store in airtight container.

flour, cocoa, baking powder, sugar, butter, egg, vanilla, milk, candied red cherries, nuts, golden raisin, apricot, glace cherries

Taken from www.food.com/recipe/miniature-chocolate-fruitcake-182878 (may not work)