| 1 | Preheat oven to 350°F. |
| 2 | Place 22 (2 ?) foil baking cups in muffin pan cups. |
| 3 | For fruitcakes, combine flour, butter flavor crisco, granulated sugar, orange juice, baking powder and eggs in large bowl. |
| 4 | Beat at low speed of electric mixer until blended. |
| 5 | Increase speed to medium. |
| 6 | Beat until light and fluffy. |
| 7 | Stir in mixed fruit, red and green cherries, raisins, dates and pecans. |
| 8 | Spoon into prepared muffin cups, filling about ?full. |
| 9 | Bake at 350°F. |
| 10 | For 25-27 minutes or until toothpick inserted into center comes out clean. |
| 11 | Leave fruitcakes in muffin pans. |
| 12 | For glaze, combine confectioners" sugar and brandy in small bowl. |
| 13 | Stir until smooth. |
| 14 | Brush lightly over tops of warm baked fruitcakes. |
| 15 | Cool in pans. |
| 16 | makes 22 miniature fruitcakes. |
| 17 | note: can also be made in 2" baking cups. |
| 18 | Place 36 foil baking cups in muffin pan cups. |
| 19 | Prepare batter and fill cups as directed in step Bakes at 350°F. |
| 20 | For 18-20 minutes or until toothpick inserted into center comes out clean. |
| 21 | Makes 36 fruitcakes. |
