Miniature Fruit Cakes - cooking recipe

Ingredients

3 oz. citron cherries
6 oz. candied ???
6 oz. candied pineapple
1 1/2 c. chopped nuts
1 c. plain flour
1/2 tsp. baking powder
1/3 c. sugar
3 eggs

Preparation

Dredge fruit and nuts with half the flour.
Cream sugar until smooth.
Add eggs one at a time, beating well after each.
Combine remaining flour and baking powder and add to creamed mixture.
Add fruit and nuts.
Bake in miniature muffin pans or in miniature paper baking cups at 275\u00b0 for 30 or 40 minutes.
Do not overbake.