Tiny Christmas Fruitcakes
Source of Recipe
Aunt Saunny
Makes 3 dozen
1/4 pound candied cherries (quartered)
3 candied pineapple slices, chopped
2-1/4 cups chopped nuts
1/2 cup flour
1 can Eagle Brand condensed milk
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1 teaspoon orange extract
Grand Marnier for soaking baked cakes
Grease tiny muffin tins very well. Preheat oven to 300 degrees. Place
pan of boiling water in oven (bottom rack) when baking. Chop candied
fruits and toss with the flour. Mix in the rest of the ingredients
and fill the muffin tins 3/4 full. Bake 30 to 35 minutes. Remove from
tins when done and put on a rack to cool. Spoon Grand Marnier over
each fruitcake (repeat each day for three days). Store in an airtight
container.
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