Fruitcake Gems 1/2 cup chopped red candied cherries 1/2 cup chopped green candied cherries 1 cup slivered candied pineapple 1/4 cup finely chopped candied orange peel 1/4 cup raisins (optional) 2 cups chopped walnuts 2 cups chopped pecans 1/2 cup butter, softened 3 tablespoons brown sugar 3 eggs 1/4 cup brandy, ginger flavored brandy, or fruit juice 3 tablespoons honey 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg Combine candied cherries, pineapple, orange peel, and, if desired, raisins in a large bowl. Add nuts, tossing gently to combine. Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Stir in brandy and honey. Combine flour and remaining ingredients; stir well. Add to creamed mixture; mix well. Add fruit mixture, stirring to combine. Spoon batter into greased miniature (13/4-inch) muffin pans, filling to top (batter will not rise). Cover pans with greased parchment or brown paper, placingpaper greased side down. Bake at 300 degrees for 40 to 45 minutes. Remove from oven. Remove and discard paper; let cookies cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Yield: about 4 1/2 dozen. Share this page with a friend! Practical Kitchen.com - Cooking with Your Busy Life In Mind! http://www.practicalkitchen.com Return to: Home | Site Map | Recipe Directory | Appetizers | Beverages | Bread | Breakfast | Casseroles Chili | Desserts | Eggs and Cheese | Main Meal Meats | Miscellaneous | Pasta | Poultry | Recipes on Video Salads | Sandwiches | Sauces | Seafood | Side Dishes | Slow Cookery | Soup | Stews | Vegetables or use your browser's "back" button to return.