1 c. (2 sticks) butter, no substitute
1 c. sugar
5 eggs
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 c. unsweetened pineapple juice
2 lb. mixed candied fruit
2 c. white raisins
2 c. chopped pecans
2 c. finely shredded packaged coconut
1 1/2 tsp. light rum or rum extract (optional)
1/2 lb. mixed red and green candied cherries (for garnish)

Cream butter until soft. Then cream butter with sugar until light and fluffy. Add 5 eggs, one at a time, mixing well after each addition. Into large bowl put chopped fruit, except red and green cherries (last item), nuts, raisins and coconut. Dust well with 1/2 cup of the flour. Sift remaining 1 1/2 cups flour with baking powder and salt; add alternately to butter, sugar and egg mixture with pineapple juice beginning and ending with flour. Add floured nuts and fruit and rum; stir only until blended.

If pans are not coated with non-stick process grease well and dust with flour. Fill muffin pans about 2/3 full. Top with 1/2 candied red and green cherry and press down slightly. Bake in 300 degree oven 20-30 minutes depending on size of cups. Makes about 9 dozen small fruit cakes. When cool store in airtight container in cool place, in layers between waxed paper.