Title: Little Sherried Fruitcakes
Categories: Cake Holiday
Yield: 25 Servings

		Phelps
3	c	All-purpose flour; sifted
1 1/4	ts	Baking soda
1/2	ts	Salt
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1/4	ts	Cloves
1/8	ts	Ginger
1/2	c	Black raisins
1/2	c	White raisins
1	c	Mixed diced candied fruits
1	c	Pecans; chopped
1	c	Butter or margarine
1 1/2	c	Sugar
2		Eggs; well beaten
1	c	Sherry
1/2	c	Honey

Mix and sift flour, soda, salt, and spices; stir in fruits and nuts. Cream butter or margarine; gradually cream in sugar; add eggs. Gradually add flour-fruit mixture alternately with Sherry and honey. Line muffin cups with paper baking cups; fill about 2/3 full with the cake mixture. Bake in a slow oven (325 degrees) about 1 hour. Cool thoroughly, then store in a tightly covered container. Makes 25 to 28 little cakes. Source: Family recipe.

Judi's Notes: I have had the best luck baking these little cakes in a 300 degree oven for about 50 minutes. Ovens vary; if you do bake them at 325 degrees, start checking at about 45 minutes.

Shared and MM by Judi M. Phelps (G.Phelps1) GEnie, (Juphelps) Delphi.

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