Little Sherried Fruitcakes
Ingredients
3 C. all-purpose flour; sifted
1 1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/8 tsp. ginger
1/2 C. black raisins
1/2 C. white raisins
1 C. mixed diced candied fruits
1 C. pecans; chopped
1 C. butter or margarine
1 1/2 C. sugar
2 eggs; well beaten
1 C. sherry
1/2 C. honey
Cooking Instructions
Mix and sift flour, soda, salt, and spices; stir in fruits and nuts. Cream butter or margarine; gradually cream in sugar; add eggs. Gradually add flour-fruit mixture alternately with Sherry and honey. Line muffin C. with paper baking C.; fill about 2/3 full with the cake mixture. Bake in a slow oven (325 degrees) for about 1 hour. Cool thoroughly, then store in a tightly covered container.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)