Mini Fruitcakes - cooking recipe

Ingredients

1 egg
1/2 c. water
1 tsp. rum or brandy extract
1 1/2 c. ready to use mincemeat
1 pkg. date quick bread mix (17 oz.)
1/2 c. chopped nuts
candied whole cherries for garnish
1 c. mixed candied fruit

Preparation

Line 18 (2 1/2-inch) muffin cups with paper liners.
In large bowl,
combine
egg, water and extract.
Stir in mincemeat.
Add quick bread mix, nuts and mixed fruit.
Stir until dry
particles are moistened, about 50 strokes by hand.
Fill prepared muffin cups
2/3
full.
Place
a\tcherry\tin center. Bake at 350\u00b0 for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove
from
pan.\tCool
on rack before serving.