Candied Mini Fruitcakes
In medium bowl, beat egg with sugar until light and fluffy. Stir in flour mixture just until blended well. Stir in remaining dry ingredients until evenly distributed in batter and lightly coated.
Pack firmly into pans. Press down with hands moistened in cold water.
Bake for 40 minutes on middle rack or until top is done. Remove from rack to cool. Top with 2 tablespoons orange juice. Invert on rack. Remove paper wrap and store in cool place.
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