1 lb. butter
2 1/2 c. sugar
2 1/2 c. sugar
4 c. flour
6 eggs, separated
1 tsp. vanilla
1 1/2 lb. red candied cherries, chopped
1/2 tsp. salt
3 lb. nuts, shelled & chopped
1 tsp. rum flavoring
8 slices candied pineapple yellow, chopped fine

Melt butter and cool. Sift flour. Add salt and sugar; add this to candied fruit and nuts; mix well. Pour melted butter over mixture and mix again. Add beaten egg yolks and flavorings and mix well. Beat egg whites until stiff and add to mixture (fold in lightly stirring). Bake at 300 degrees for 20-30 minutes in tiny muffin tins lined with miniature baking cups.

PEACH BRANDY SYRUP:

1/4 c. pineapple juice
1 c. white Karo
1/4 c. peach brandy (get from liquor store)

Let this come to hard boil then remove from heat. Put 1 teaspoon over each muffin while still hot. (I usually double syrup recipe.) This makes about 100 miniature muffins. Use miniature or regular muffin tins paper liners can be bought in most kitchen stores and some super markets. These can be made ahead and frozen.