1/2 c. light molasses
1/4 c. water
1 tsp. vanilla extract
1 box (15 oz.) 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 tsp. ground nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground 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; cool.

Meanwhile, in a mixing bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Stir together the dry ingredients; add to creamed mixture alternately with milk. Stir in fruit mixture; mix well. Fold in nuts.

Spoon into paper-lined miniature muffin pans, filling almost to the top. Bake at 325 degrees for 22-24 minutes or until cake tests done. Cool on wire racks. Store in airtight containers. Yield: 6 dozen.