---------------------------------FRUITCAKES---------------------------------
      1 c  All-purpose flour

    1/3 c  BUTTER FLAVOR CRISCO

    1/3 c  Granulated sugar

    1/4 c  Orange juice

    1/2 t  Baking powder

      2    Eggs

      1 c  Diced mixed candied fruit

    1/2 c  Quartered red candied

           -cherries
    1/2 c  Quartered green candied

           -cherries
      1 c  Golden raisins

    1/2 c  Diced dates

    1/2 c  Coarsely chopped pecans

-----------------------------------GLAZE-----------------------------------
    1/3 c  Confectioners' sugar

      2 t  Brandy or orange juice

  1. Preheat oven to 350'F. Place 22 (2 1/2") foil baking cups in muffin pan

  cups.
  2. FOR FRUITCAKES, combine flour, Butter Flavor Crisco, granulated sugar,

  orange juice, baking powder and eggs in large bowl. Beat at low speed of
  electric mixer until blended. Increase speed to medium. Beat until light
  and fluffy. Stir in mixed fruit, red and green cherries, raisins, dates
  and pecans. Spoon into prepared muffin cups, filling about 3/4 full.
  3. Bake at 350'F. for 25-27 minutes or until toothpick inserted into

  center comes out clean. Leave fruitcakes in muffin pans.
  4. FOR GLAZE, combine confectioners' sugar and brandy in small bowl. Stir

  until smooth. Brush lightly over tops of warm baked fruitcakes. Cool in
  pans.
  Makes 22 miniature fruitcakes.
  NOTE: Can also be made in 2" baking cups. Place 36 foil baking cups in
  muffin pan cups. Prepare batter and fill cups as directed in step 2. Bakes
  at 350'F. for 18-20 minutes or until toothpick inserted into center comes
  out clean. Makes 36 fruitcakes.