1 1/2 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. ground allspice
1/2 tsp. cinnamon
1 egg
1/2 c. milk
1/4 c. oil
1/4 c. molasses
2 c. chopped walnuts
1 c. chopped dates
1 c. chopped prunes
1 c. chopped dried apricots
1 c. raisins
2 tbsp. honey, warmed

In a large bowl, combine the flour, baking powder, allspice and cinnamon. Add the egg, milk, oil and molasses. Stir just until mixed. Fold in the walnuts, dates, prunes, apricots and raisins. Fill 18 buttered muffin cups with the batter. (The muffin cups will be filled to the top.) Bake at 375 degrees for 20 minutes. Remove from pans immediately. Glaze the tops with the honey. Cool. Makes 18 cakes.