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Serves | Prep Time | Cook Time

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Ingredients You'll Need

- 1-1/2 cups halved red and green glaceed cherries
- 1-1/2 cups halved red and green glaceed pineapple wedges
- 3/4 cup glaceed citron, or orange, peel
- 1 cup chopped pecans
- 1/3 cup water
- 1/2 teaspoon sherry extract
- 1/2 cup margarine, softened
- 1/2 cup packed light brown sugar
- 3 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt


Combine glaceed fruit, pecans, and sherry in a bowl; let stand 15 min.

Combine remaining ingredients in large bowl; beat on low speed until blended.

Beat at high speed 2 min. Stir in fruit mixture.

Spoon mixture into greased miniature muffin tins.

Bake at 275° til wooden pick inserted in center comes out clean, about 45 min.

Cool on wire rack. Line airtight containers w/ cheesecloth soaked in dry sherry extract; arrange fruitcakes in container and cover with cheesecloth.

Refrig. up to 2 months.

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