Miniature Fruitcakes - cooking recipe

Ingredients

3/4 c. sugar
1/4 c. 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
2 eggs, separated
1/2 tsp. vanilla
halved candied cherries

Preparation

In a bowl, combine the first seven ingredients.
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 tin 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 rack to cool completely.
Yield: 1 dozen.