1 1/2 c. diced candied fruits
1/2 c. each Sun Maid Raisins, Golden Raisins, Zante Currants
1/2 c. brandy or apple juice
3/4 c. packed brown sugar
1/3 c. butter
1 egg
1 c. all-purpose flour
1/2 tsp. each baking soda and salt
1/2 tsp. each allspice and cinnamon
1/4 tsp. nutmeg
1 c. chopped walnuts
Candied cherries and walnuts for garnish
Melted apple jelly, for glaze

Marinate fruits and raisins in brandy or juice overnight. Cream sugar, butter and egg. Sift together flour, soda, salt and spices. Stir in. Mix in walnuts and marinated fruits.

Spoon batter into 1 3/4 inch mini muffin tins lined with baking cups. Fill 3/4 full. Top each with cherry or walnut piece. Bake at 300 degrees for 30 minutes.

Remove from tins; brush tops with brandy or juice while warm. Cool; store in airtight container. Before serving, brush tops with jelly. Makes 5 dozen.