1/2 c. light molasses
1/4 c. water
1 tsp. vanilla extract
1 (15 oz.) box raisins
1 lb. candied fruit, chopped
1/2 c. butter
2/3 c. sugar
3 eggs
1 c. plus 2 tbsp. all-purpose flour
1/4 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 tsp. ground nutmeg
1/4 c. milk
1 c. nuts, chopped

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; cool. Meanwhile, in a mixing bowl, cream butter and sugar. 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 the top. Bake at 325 degrees for 22 to 24 minutes or until cakes test done. Cool on wire racks. Store in airtight containers. Yield: about 6 dozen.