1/2 c. light molasses
1/4 c. water
1 tsp. vanilla
1 (15 oz.) box raisins
1 lb. chopped candies fruit
1/2 c. butter
2/3 c. sugar
3 eggs
1 c. plus 2 tbsp. flour
1/4 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/4 c. milk
1 c. chopped nuts

In a saucepan, combine molasses, water and vanilla; add raisins and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in fruit. Meanwhile, combine in bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Stir together dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture, mix well. Fold in nuts. Spoon into paper lined miniature muffin tins, filling almost to top. Bake at 325 degrees for 20 to 24 minutes, or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.