Mini Fruitcakes with Sherry
1/2 lb candied fruit1/4 lb each of Calimyrna figs, Medjool dates, dark raisins, and golden raisins
1/4 cup honey
1/4 cup sherry (plus more!)
1 cup all purpose flour
pinch of baking soda
1 cup chopped pecans
1 stick butter, softened
2/3 cup sugar
1/2 teaspoon cinnamon
Mix the fruit, honey and sherry and let sit overnight.
Pre heat oven to 325 degrees. Grease mini muffin tins (fills 48 cavities)
Mix flour and soda and stir in nuts.
In mixer, cream butter. Add sugar and cinnamon and beat until creamy. Add eggs, one at a time. Add 1/3 of the flour mixture. When combined, add the rest of the flour mixture and stir in the fruit. Put about 1 tablespoon in each cup. Bake for 25 minutes. Cool. Pierce each cake in several places with a skewer. Place them in a lidded container. You can separate layers with parchment, but it is easiest to have them all in one layer, even if that means several containers. Sprinkle the cakes with sherry and seal. Let them sit overnight. Repeat this 3 times. The longer they sit, the better they become. After the original 4 days, sprinkle with sherry every 4th day.