Small Fruitcakes

This recipe calls for Angelica, an ingredient I had never heard of before this. So what is Angelica? As it turns out, it’s somewhat like celery. Sounds weird, right?! I read it described as a combination of flavors from celery, anise and juniper. Apparently, this is much more well known in Europe as that’s where it grows natively. It can be candied, and that is what this recipe is intending. You may be able to buy candied Angelica at a specialty, online store, but you can substitute green gumdrops, which are likely much more available.

Small Fruitcakes

1 cup butter or margarine

2 cups sugar

4 eggs

1/2 cup milk

3 cups all purpose flour

1 tsp baking powdeer

1 tsp salt

1 pkg (1 lb) golden raisins

2 cups chopped candied mixed fruit

2 cups coarsely chopped walnuts

2 tsp vanilla

Apricot jam, candied cherries, Angelica or green gumdrops

Cream butter and beat in sugar. Beat in eggs, one at a time. Stir in milk. Add flour, baking powder and salt, and beat until smooth. Fold in raisins, mixed fruit, nuts and vanilla.

Spoon dough into cupcake paper lined muffin pans or fruit cake mold. Bake in preheated 300º oven for 1 hour 15 minutes. Cool thoroughly before serving. (Cakes may be wrapped and stored in a cool, dry place for weeks) Just before serving or gift wrapping brush top of cake with a thin layer of apricot jam and add a candied cherry half and two green leaves cut from Angelica or green gumdrop.

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