Mini Fruitcakes

1 (10 oz) pkg dried figs (2 cups) stems removed,
coarsely chopped

1 (10 oz) pkg currants (2 cups)

1 pkg (9 oz) dried pears, cut into 1/4 inch dice
(1 1/2 cups)

2 cups golden raisins

1/2 cup diced candied orange peel (4 oz)

1/3 cup brandy

1 cup firmly packed dark brown sugar

3 large eggs

3 tbsp dark molasses

1/3 cup whole milk

2 cups pecans or walnuts

1 cup butter or margarine, softened

1 1/2 cups all purpose flour

1/4 tsp ground cinnamon

1/8 tsp baking soda

1/8 tsp ground allspice

1/8 tsp ground cloves

In a very large bowl combine gigs, currants, pears, raisins, orange peel, and

brandy. Cover and let stand 2 hours or overnight, stirring a few times.

Preheat oven to 275 degrees. Grease six 5 3/4 x 3 1/4 x 2 mini loaf pans. Line

bottoms with waxed paper. Grease paper and flour pans. On waxed paper,

combine flour, cinnamon, baking soda, allspice and cloves.

In large bowl, with mixer at low speed, beat butter and brown sugar until blended.

Increase speed to medium high; beat 5 minutes or until light and creamy,

occasionally scraping bowl with rubber spatula. Reduce speed to medium. Beat in eggs,

1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low;

beat in flour mixture alternately with milk, beginning and ending with flour mixture,

until blended, scraping bowl often. With spoon, stir batter and nuts into fruit mixture.

Spoon batter into prepared pans, spreading evenly. Bake fruitcakes 1 hour and 25 minutes

to 30 minutes or until toothpick inserted in center comes out clean.

Cool cakes in pans on wire rack. When cakes are cool, with thin knife, loosen cakes from

sides of pan; remove from pan and peel off waxed paper. Wrap each fruitcake in plastic wrap or foil;

refrigerate overnight for easier slicing. Store in refrigerator up to 6 months.