Miniature Fruitcakes - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. all-purpose flour
1/2 tsp. baking powder
1/8 tsp. salt
1-1/2 c. chopped walnuts
1 c. chopped dates
3/4 c. chopped mixed candied fruit (4 oz.)
2 eggs, separated
1/2 tsp. vanilla extract
halved candied cherries

Preparation

In a bowl, combine sugar, all-purpose flour, baking powder, salt, walnuts, dates and candied fruit.
Combine egg yolks and vanilla;
stir into dry ingredients.
In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fill greased and floured muffin cups two-thirds full.
Cover the muffin tins tightly with heavy-duty aluminum foil.
Bake at 275\u00b0 for 1 hour. Uncover; top each fruitcake with cherries.
Bake 5 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 5 minutes.
Run a knife around the edges of each cup; remove to a wire rake to cool completely.
Yields:
1 dozen.