MINI MUFFIN SIZE FRUITCAKES

MINI MUFFIN SIZE FRUITCAKES
500 g dried fruit cake mix
100 g mixed citrus peel
100 g red glacé cherries,
halved 100 g flaked almonds
200 g butter
250 ml brandy
250 ml brown sugar
10 ml bicarbonate of soda
4 ml mixed spice
2 extra large eggs
120 ml sherry/brandy
120 ml milk
400 ml cake flour
5 ml baking powder

Place cake mix, mixed citrus peel, cherries, almonds, butter, brandy, sugar, bicarbonate of soda and mixed spice in saucepan.Bring to the boil, lower heat and cook for 5 minutes while stirring continuously.Leave to cool.
Beat the egg, sherry/brandy and milk together and add fruit mixture.
Sift in the flour and baking powder. Mix well.
Spoon into muffin cases in a muffin tin and bake in a preheated oven at 160°C for 30 minutes.
Leave to cool.
Decorate with plastic icing or whatever you prefer

Recipe posted by Carol Elliott Claassen
Photo:  Renee van Rensburg