Victorian Jewels

These little bites earn their name: brushed with melted jelly before serving, they glisten like tiny gems on a holiday tray. Think of them as individual fruitcakes, but lighter and prettier, each one a two-bite jewel studded with candied fruit, walnuts, and raisins.

The flavor starts the night before, when the candied fruit and raisins soak in brandy, or apple juice for an alcohol-free version, plumping up and drinking in the flavor. Folded into a brown sugar batter scented with nutmeg, they bake in mini-muffin tins until just set, each topped with a glace cherry or walnut half.

A brush of brandy over the warm tops keeps them moist and lets them mellow as they keep. Right before serving, the melted-jelly glaze goes on for that signature jeweled shine.

Pro Tips

• Soak the candied fruit and raisins overnight; it plumps them and carries flavor deep into the cakes.
• Brush the warm cakes with brandy or juice so they stay moist and improve as they sit.
• Glaze with melted jelly only just before serving, for the glistening, jewel-like finish.
• Store airtight; like fruitcake, these keep for weeks and taste even better after a few days.

Variations

• Use apple juice instead of brandy to keep them family-friendly.
• Swap the walnuts for pecans, or candied cherries for mixed glace fruit.
• Use apricot or red currant jelly for the glaze to match the fruit.