Victorian Jewels
Victorian Jewels recipe
Yield
1 1/4 dozenPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
candied fruit
diced |
*
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
brandy
|
*
|
| ¾ | cup |
brown sugar
|
*
|
| ⅓ | cup |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
candied fruit
diced |
*
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
brandy
|
*
|
| 177 | ml |
brown sugar
|
*
|
| 79 | ml |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 237 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
walnuts
chopped |
|
Directions
Marinade fruits and raisins in brandy or apple juice overnight.
Cream sugar, butter and egg. Sift together dry ingredients, stir into creamed mixture.
Add walnuts and marinaded fruits.
Mix well. Spoon into 1 ¾ inch mini-muffin tins lined with baking cups.
Fill ¾ full.
Top each with a cherry or walnut half.
Bake at 300℉ (150℃). 30 minutes. Remove from tins.
Brush tops with more brandy or juice while warm.
Cool.
Store in airtight container. Before serving, brush tops with melted jelly.
