My Vicorian Jewels Mini Fruitcakes

1 1/2 c Diced candied fruit

1/2 c Each Raisins, golden raisins

Currants 1/2 c Brandy - any flavor OR

1/2 c Apple juice

3/4 c Packed dark brown sugar

1/3 c Butter or margarine

1 Egg

1 c All-purpose flour

1/2 ts Each baking soda, salt,

Allspice and cinnamon 1/4 ts Nutmeg

1 c Chopped walnuts

Candied cherries & walnuts For garnish Melted apple jelly for glaze

Marinate fruits and raisins in brandy or juice overnight. Cream sugar, butter and eggs. Sift dry ingredients together; stir in. Mix in nuts and marinated fruits. Spoon batter into 1 3/4-inch mini-muffin tins lined with baking cups. Fill 3/4 full. Top each with a cherry or walnut garnish. Bake at 300 degrees F. 30 minutes. Remove from tins; brush tops with brany or juice while warm. Cool; store in air tight container. Before serving, brush tops with jelly.