Easy Individual Fruit Cakes
|Pound cake mix||17 Ounce (1 Package)|
|Brandy/Sweet white wine||3⁄4 Cup (12 tbs)|
|Orange extract||1⁄4 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
|Minced mixed candied fruits||1 Cup (16 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
|Finely chopped walnuts||1 Cup (16 tbs)|
|Candied cherries/Blanched almond halves||1 Tablespoon (For Garnish)|
Preheat oven to 325° F.
Prepare cake mix by package directions, using the eggs but substituting brandy or wine for the liquid called for.
Beat in spices and extracts.
Dredge fruit in flour, then mix into batter along with nuts.
Spoon into muffin tins lined with cupcake papers, filling each 2/3 full.
Decorate tops with candied cherries or "daisies" made of almond halves.
Bake 35-45 minutes until golden and springy to the touch.
Cool cakes in papers (but not in pans) on wire racks.
Peel off papers, wrap cakes in brandy- or wine-soaked cheesecloth, then in foil and "season" about 1 week in an airtight container.