Recipe for Victorian Jewels


1 1/2 cup diced candied fruit
1/2 cup @ sun-maid raisins, golden
1 raisins, zante currants
1/2 cup brandy or apple juice
3/4 cup packed brown sugar
1/3 cup butter or margarine
1 egg
1 cup all-purpose flour
1/2 teaspoon @ baking soda & salt
1/2 teaspoon @ allspice and cinnamon
1/4 teaspoon nutmeg
1 cup chopped walnuts
1 candied cherries and walnuts
1 for garnish
1 melted apple jelly for glaze


Marinade fruits and raisins in brandy or apple juice overnight. Cream sugar, butter and egg. Sift together dry ingredients, stir into creamed mixture. Add walnuts and marinaded fruits. Mix well. Spoon into 1 3/4 inch mini-muffin tins lined with baking cups. Fill 3/4 full. Top each with a cherry or walnut half. Bake at 300 degrees F. 30 minutes. Remove from tins. Brush tops with more brandy or juice while warm. Cool. Store in airtight container. Before serving, brush tops with melted jelly.

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