|Diced candied fruits and peels||1 1⁄2 Cup (24 tbs)|
|Light raisins||2⁄3 Cup (10.67 tbs)|
|Pitted whole dates||1⁄4 Cup (4 tbs), snipped|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened pineapple juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened pineapple juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
In a bowl combine mixed candied fruits and peels, raisins, and dates.
In a bowl stir together flour, baking powder, and salt.
In large mixer bowl thoroughly cream together shortening, the 1/2 cup sugar, and vanilla.
Add eggs, one at a time, beating well after each.
Add dry ingredients to creamed mixture alternately with the 1/3 cup pineapple juice, beating well after each addition.
Stir in fruit mixture.
Fill 36 well-greased 2-inch muffin cups almost to top.
Place a pan of water on bottom rack of oven.
Place muffin cups on top rack.
Bake in 350°F oven for 25 to 30 minutes.
Remove cupcakes from pans to wire rack; cool.
When cupcakes are cool, prick holes in the top of each using a long-tined fork.
In a small saucepan combine the 1/4 cup sugar, 1/4 cup pineapple juice, rum, and lemon juice; bring to boiling.
Brush half of the hot mixture over cupcakes.
When glaze is set, decorate with can died fruits or nuts, if desired.
Bring remaining rum mixture to boiling and brush over cupcakes.